Grandma's Tomato Aspic

Name: Grandma's Tomato Aspic
Prep time: 20 min
Cook time: 5 h
Total time: 5 h 20 min
Yield: 6 serving(s)
Ingredients: 1/2 cup cold water; 2 tablespoons unflavored gelatin; 3 1/2 cups tomato juice or 3 1/2 cups v 8 vegetable juice; 2 tablespoons onion juice; 1 2/3 tablespoons lemon juice; 1 teaspoon sugar (or to taste); 3/4 teaspoon Worcestershire sauce; 1/8 teaspoon white pepper; 1 cup olive, chopped; 1 cup celery, chopped; 1 cup pecans, chopped; lettuce, to taste

Submitted by littleturtle

"Aspic is French for jelly. Originally it referred to a meat jelly, but there are now many varieties of fruit and vegetable aspics. This is great for picnics, and goes nicely with fried chicken."

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Ready In:: 5hrs 20mins
Ingredients:: 12
Serves:: 6

ingredients

¹⁄₂ cup cold water
2 tablespoons unflavored gelatin
3 ¹⁄₂ cups tomato juice or 3 1/2 cups v 8 vegetable juice
2 tablespoons onion juice
1 ²⁄₃ tablespoons lemon juice
1 teaspoon sugar (or to taste)
³⁄₄ teaspoon Worcestershire sauce
¹⁄₈ teaspoon white pepper
1 cup olive, chopped
1 cup celery, chopped
1 cup pecans, chopped
lettuce, to taste

directions

In a bowl, sprinkle gelatin over cold water; let soak for 3 minutes to soften gelatin.
In a saucepan, mix together tomato juice, gelatin, onion juice, lemon juice, sugar, and Worcestershire sauce; bring to a boil, and stir until gelatin dissolves.
Let simmer 15 minutes.
Add olives, celery, and pecans, and allow to cool.
Pour into individual molds.
Refrigerate until firm (about 5 hours) before serving.
Serve on a bed of lettuce.