Tomato aspic with artichokes

4 Servings

Ingredients

Quantity Ingredient
2 cups Tomato Juice
1 pack (3 Oz) Lemon Gelatin Powder
1 tablespoon Vinegar
1 teaspoon Worcestershire Sauce
1 tablespoon Onion Juice
1 teaspoon Celery Seed
1 can (6 Oz) Artichoke Hearts; drained

Directions

Heat 1 cup tomato juice, add gelatin, and dissolve. Add remaining ingredients. Chill until firm.

Serves 4 to 6

Source: "Mountain Measures" -- Junior League of Charleston, WV ed. 1974 billspa@...

Recipe by: Elizabeth V. Hallanan Posted to MC-Recipe Digest V1 #778 by Bill Spalding <billspa@...> on Sep 11, 1997

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