Tomato Aspic With Egg Olive Dressing Recipe
Ingredients
- 2 tbsp. (2 env.) unflavored gelatin
- 1/4 c. cool water
- 4 c. tomato juice
- 1 bay leaf
- 1 sm. onion, sliced thin
- 1 stalk celery, minced
- 1/2 c. finely minced celery
- 4 whole cloves
- 2 teaspoon salt
- 1 tbsp. lemon juice
- 1 tbsp. vinegar
- 1 tbsp. Worcestershire sauce
- Dash of red pepper
Directions
- Stir gelatin into cool water. Combine tomato juice with remaining ingredients, except lemon juice and the 1/2 c. of finely minced celery. Bring to a boil and simmer for 15 min. Strain. Add in gelatin and stir till thoroughly dissolved. Add in lemon juice and pour into lightly greased 8 inch ring mold, line with the finely minced celery. Serve with egg-olive dressing.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1285g | |
| Calories 311 | |
| Calories from Fat 8 | 3% |
| Total Fat 0.94g | 1% |
| Saturated Fat 0.26g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 7597mg | 317% |
| Potassium 2189mg | 63% |
| Total Carbs 66.35g | 18% |
| Dietary Fiber 11.7g | 39% |
| Sugars 43.17g | 29% |
| Protein 10.36g | 17% |
