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"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb

Tomato Aspic Recipe

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This recipe for Tomato Aspic is from Grandmother Nicolette's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 3oz pkg lemon jello. 1 can tomato soup. 1 cup finely chopped celery (I peel the celery). 1/2 cup sliced pimiento-stuffed green olives.
Directions:
Directions:
Add enough water to tomato soup to make 2 cups. Heat soup until very hot. Into this dissolve jello. Cool to room temperature, then add celery and olives. Pour into about a 6 x 9 Pyrex dish and refrigerate until congealed. Cut into squares and serve on lettuce leaf. May top with a bit of mayonnaise or cottage cheese.
Personal Notes:
Personal Notes:
This is a very Southern dish. Our grandmothers loved it.

 

 

 

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