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Tomato Aspic


In all honesty, this is one of those recipies that I really enjoy that isn't always a good sell to others. My grandmother used to make Tomato Aspic as a side for many meals, with a dollop of mayonase on top. It could be just one of those left-overs from the 1950's where gelatin salads where popular.

It's pretty much a tomato jello. Surprizingly, it's very flavorfull with it's tangy-ness.

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  • 1 3/4 cup of V8
  • 1 package of lemon jello
  • 2 Tablespoons of fresh lemon juice.


Servings 6


Step 1

Follow the directions on the lemon jello package, substituting the V8 for the water.

When the gelatin is disolved, pour the aspic into individual gelatin molds or one mold.

Refidgerate until firm.

Serve on lettuce leaves and a dollop of mayonase.


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