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Spicy Tomato Aspic
the California Culinary Academy
A family favorite in the South, this molded
aspic is standard on many dinner tables in the summer when tomatoes are at their
peak. Besides being a good source of vitamin C, juice from vine-ripened
tomatoes is rich in minerals. Serve this salad with a chicken or beef
entree for a delicious luncheon. Allow plenty of chilling time -- the
salad must be refrigerated for at least two hours to completely set.
3 cups tomato juice
2 teaspoons Worcestershire sauce
1 package unflavored gelatin or
¼ cup agar flakes
½ cup minced celery
½ cup corn kernels
½ cup low-calorie mayonnaise
lettuce leaves, for lining platter
large pot, place tomato juice, Worcestershire sauce, gelatin, celery,
corn, and mayonnaise.
Whisk to blend mayonnaise into tomato juice.
Bring to a boil and cook over medium heat for 3 minutes, whisking
Remove from heat and pour into a 5-cup decorative mold or bowl.
Let chill for 2 hours or until set.
Line a platter with lettuce
To un-mold, dip mold or bowl into warm water to loosen aspic and
invert it over platter.