Together, the team tests and retests, produces, styles, and photographs thousands of recipes each year in the state-of-the-art test kitchen facility located in Birmingham, Alabama. Ingredients For quick tomato aspic-with shrimp 1/2 c v-8 juice or tomato juice 2 Tbsp plain gelatin; i used 2 envelopes plain SOAK GELATIN IN COLD JUICE. I This is the recipe Gayden uses most often because it is equally delicious with just mayonnaise, or with pickled shrimp, avocado slices, and other trimmings. Use a food processor fitted with a steel blade, a high quality blender (like Vitamix) or an immersion blender. You'll find about 700 recipes here so there's sure to be something your family will like! Delicious. Get free recipes, exclusive partner offers, and more. 1 tablespoon tomato paste 2 tablespoons lemon juice directions Puree the tomato pulp and set aside. Chill for 30 minutes. To me, its like a bowl of fresh tomato vegetable soup took a dive in a cold pool of refrigerated gelatin. Aioli is great with tomato aspic. Place a layer of tomato slices in a mold and pour a small amount of combined liquid (about -1 cup) into the mold. Pour into 12 lightly oiled ramekins or individual molds. Bring to a low boil and simmer for about 30 minutes, stirring occasionally and skimming the rising foam as needed. For individual molds, place a slice of avocado in each mold. Are you reading our digital magazine,Front Porch Life? You will have them all at your fingertips and can pull them up at any time. Serves 10-12. inside. Stir in onion, celery, cucumber, celery leaves, basil (or pesto), and lemon juice or vinegar. Old Fashioned Tomato Aspic holds so many special memories. Mix in the gelatin. You can purchase each Ebook individually or buy the bundle. In a small bowl, combine the room temperature cream cheese with 1 cup of the tomato juice mixture, whisking well to combine. For years, I have put off trying it because it never sounded or appeared appetizing to me. Set aside. You want about two cups of halved tomatoes. 1 (.25 ounce) envelope unflavored gelatin, 1 dash Worcestershire sauce, or to taste (Optional). You'll find more than 700 recipes here so there's sure to be something your family will like! Continue cooking 5 minutes over very low heat until vegetables are just beginning to lose their crispness. Add cider vinegar and pour into a ring form or multiple individual molds (use silicon molds or else lubricate the surface with a tasteless oil). If you have followed our website for any amount of time you know we love these old fashioned dishes. When aspic is thickened but not yet set (after 1-2 hours in the refrigerator), carefully place the avocado pieces around the edges of the ring mold, curved side facing out, so each serving gets a piece of avocado. In a large saucepan, combine tomato juice, lemon juice, vinegar, Worcestershire sauce, onions, celery, bay leaves, sugar and salt and bring to a boil over medium-high heat. 2 T cider vinegar Pour back into empty tomato can. Stir to make sure all gelatin is dissolved. Sharing her old fashioned dishes and our special memories! I have adapted some ingredients and reinterpreted some of the directions. Okay, go ahead and call me old-fashioned. I'm older now, and with age, I seem to be more willing to try new things. So you'll likely taste whatever foods have been congealed into the aspic as well. Optional: This is the name that will appear alongside any reviews you create on the site. But always with a tiny dollop of mayonnaise. She loved to serve this at her luncheons and its just a beautiful dish! Mayonnaise (preferable Kewpie brand). It puts me in the mood to make some soon! Refrigerate until set. Store-bought aspic is available, but no self-respecting Southerner would be caught deadsorryeating it. But when fresh tomatoes, garlic, and herbs step in for canned tomato juice, this old-school dish is transformed into a modern summertime must. Not really knowing what was inside of Aspic or whether it was a side dish or condiment has always been one of those things that interested me but I was never brave enough to try. Tomato aspic is such a great, classic recipe and people dont make it very often these days. Taste to adjust seasonings. Heat to boiling point, add Jello and salt and stir until dissolved. Ingredients 4 . 1 large sprig each fresh parsley, rosemary, and basil (dont use dried), tough stems removed and thrown away. Cover tightly with plastic wrap and refrigerate for 4 hours, or overnight. Add lemon jello to hot mixture and stir. Change), You are commenting using your Facebook account. warm water until aspic comes loose. Drop one into each ramekin. A friend of Mr. Fowlers, Jim King from Savannah and born in Alabama, created this mayonnaise. We send it directly to your email so you can start reading, cooking, and relaxingimmediately! I used three packets for insurance but two is probably sufficient. It first opened in 1927, and for 90 years the restaurant served . Few restaurants in Atlanta are older than The Colonnade. Good, needs tabasco. Combine the grated cheeses and mayonnaise or Greek yogurt together. Turn on appliance and process for one minute. Im older now, and with age, I seem to be more willing to try new things. Combine vegetable juice, Worcestershire sauce, cloves, and bay leaf in a saucepan; bring to a boil, reduce heat to low, and simmer for 10 minutes. Press into a measuring cup until you have two cups of tomato. Release aspic from mold by dipping it a couple of times into hot water, and inverting on a platter. To unmold the aspics, run a knife around the outside edge of the molds and set in a pan of warm water for 15 to 20 seconds to loosen. I have never heard of an aspic food before. Invert the aspic onto a serving dish or cutting board. Lightly grease eight to ten 8-ounce individual molds or custard cups. Fold in the pureed tomato and the tomato paste. Fill ramekins with mixture and refrigerate for several hours until firm. Divide the mixture evenly between the prepared molds, cover, and refrigerate for at least 4 hours or overnight, until the aspic sets up and is firm. chopped celery and olives and Worcestershire. Turn off the heat and stir in gelatin, continuing to stir until all lumps disappear. Ingredients: Recipe Revival: Southern Classics Reinvented for Modern Cooks (2016; Time Inc. Books). Enter your email address to follow this blog and receive notifications of each new post. This recipe can be halved to make six servings. Grandma's Tomato Aspic is a recipe you probably either love or hate. I pour it into a flat pyrex dish and then cut it into squares to serve. Peel and core the tomatoes and cut them in half. Pour through a wire-mesh strainer into a bowl; stir in the lemon juice and gelatin. Draing 1 can (14 ounces) cut asparagus spears and 1 can (7 ounces) artichoke hearts; arrange vegetables in 6-cup ring mold. TOMATO ASPIC, DELUXE Chill 1/2 of the tomato aspic until set, in a 9 . Inevitably, if I describe it to someone, they are totally grossed out. Pour the mixture into a loaf pan or small mold. Add tomato juice, lemon juice, Worcestershire sauce, Tabasco sauce, onion, celery, salt, and pepper. Reduce heat and simmer for 20 minutes. Sprinkle the gelatin over the cold water in a bowl; let stand 5 minutes. Stir in the gelatin. And to those who asked (I don't think anyone said definitely) - it's a salad. They were peppered with pimiento-stuffed olives or crisp bits of celery, chilled in ring-shaped molds, turned out onto lettuce-lined trays, and filled with the hostess's signature blend of chicken or shrimp salad. 3. This old fashioned tomato aspic is a classic recipe your family will enjoy. vegetables added, it serves 10.) Thank you for taking the time to improve the content on our site. Really. Ingredients: 4 (jello .. juice .. salt .. tomatoes) 3. The combination of tomato mixed with onion, spices all in a gelation mold and then served with mayonnaise is just such a unique idea. Mix together tomato juice, onions, celery, parsley, lemon juice, sugar, bay leaf, cloves, and peppercorns in a pot and bring to a boil. We are sorry. Dont forget about our Ebooks! Lovely served as a side to my Ham Salad for Two, or any other favorite salad. If there are seeds, you want to strain those. Unmold onto serving plate(s); if the aspic sticks it helps to briefly dip the outside of the mold in hot water. Add remaining tomato juice, pepper, salt, and Worcestershire. To serve, unmold and place on lettuce leaves. On stove top, add remaining ingredients into a pot and bring to a simmer. My grandmother made tomato aspic for many occasions and many have a love hate relationship with this classic dish. 1. This is a really interesting looking recipe. She was also the first president of this garden club some 60 years ago. Add hot sauce and Worcestershire sauce to the mixture and then set aside to chill until slightly thickened. This post contains affiliate links. If there are seeds, you want to strain those. Reduce heat, and simmer, stirring occasionally, 15 minutes. For a start, it's a work of art - this ruby-red, glossy jelly, usually made in a beautiful mold so it stands out from every other dish on the dinner table. Spoon out about two tablespoons of the tomato juice into a small bowl. Discovery, Inc. or its subsidiaries and affiliates. (LogOut/ This prep is sure to warm the heart of anyone with roots in the south. The recipe is from noted Southern cookbook author Damon Lee Fowler. 2 envelopes unflavored powdered gelatin (1 1/2 tablespoons) 1/2 tablespoon dark brown sugar. Humh. Serves a crowd. Set water in kettle or pot on stove top to boil. Put about half of the tomatoes along with the gelatin into a medium saucepan and bring it just to a boil, stirring until the gelatin is completely dissolved. Add remaining tomato juice, pepper, salt and Worcestershire. Ad Choices, 4 pounds tomatoes (about 8), cored and quartered. This warm, melty, cheesy version of classic seven-layer dip marries the best of refried beans and queso for game day and beyond. Be sure and pin this delicious Tomato Aspic: 5 Secrets to Old-Fashioned Southern Cooking. Join 1000s of others today and start enjoying our magazine! Add lemon juice, Tabasco, Worcestershire sauce, salt and pepper. Makes 6 servings. Stir to combine well. And on page 57, the dressing: Mayonnaise dressing 2 egg yolks 1/4 cup vinegar 1/8 teaspoon pepper 1 teaspoon salt 1 pint salad oil. In this update, the veggies may be served either chopped or whole, with homemade mayonnaise on top, on the side or as a sauce. Tomato aspic was definitely one of the more out-there ones but stillI get it! Reduce to a low simmer and cook for 10 minutes. She and I taught school together. I just recently received a copy of a dear friends recipe for tomato aspic. I havent had this dish since I was a kid and it was such a wonderful reminder of all the times my grandmother made it. Set aside. Using a spoon, shape the cheese ball mixture into 12 (1-inch) balls. Puree the tomatoes, if not already pureed, in a blender or food processor fitted with a steal blade; puree until smooth. Strain into a bowl or large measuring cup. Serves 12. I ate tomato aspic for the first time today at a birthday brunch prepared by a dear friend and an excellent cook. c chopped onion For those of you wondering what it tastes like? When it begins to set up, add chopped olives, and pour into mold. Pour into mold and chill until mixture begins to thicken. with all of you. Remove whole tomatoes from the can and juices. Sprinkle the sliced olives over all. Old Fashioned Tomato Aspic Ingredients Needed: Gelatin Vegetable or Tomato Juice Onion Celery Lemon Juice Worcestershire Sauce Pepper Water Mayonnaise Bibb Lettuce for display You can use tomato juice or vegetable juice like V8. Continue whisking in the oil 1 tablespoon at a time until the sauce has emulsified and all of the oil is incorporated into the sauce. Pour thickened aspic over vegetables; chill until firm. Remove from the heat and add tomatoes, lemon juice, salt and pepper, Worcestershire sauce, parsley, and celery. Bring 1/2 cup water to a boil; add gelatin mixture, stirring until dissolved. You might also like, Garden Vegetable Pie. Remove and discard the bay leaf and cloves. The Colonnade's Tomato Apsic. Add the tomato juice to a pan and place on heat. Add the gelatin and mix it well with the juice. Reduce heat to low and simmer 30-40 minutes. Macdoine de lgumes. Our recipe calls for the contents to be strained. Reduce to a low simmer and cook for 10 minutes. Strain into a bowl or large measuring cup. Fill a large bowl with ice water. Serve with herbed mayonnaise. We used tomato juice and it was like taking a walk back in time. Fully dissolve gelatin in boiling water in a mixing bowl. To makethe cheese balls:In a bowl, combine cream cheese, mayonnaise, chili sauce, pickle relish and onion. Tomato aspic is one of my favorites. Bread bowls should always be made of mashed potatoes. We used tomato juice and it was like taking a walk back in time. 2 T cider vinegar. Thanks for posting your recipe. Recipe: No-Bake Chocolate Cookies with Oats, Lets talk about Saratoga County Restaurant Week. In a bowl,start by beating the egg,salt,white pepper and cayenne pepper together with 1 tablespoon of the oil. In a bowl,start by beating the egg,salt,white pepper and cayenne pepper together with 1 tablespoon of the oil. Gently tap the mold to release the aspic. 3. Stir together the tomato juice and next 8 ingredients in a large saucepan; bring to a boil over medium-high. Refrigerate until very firm. Change), You are commenting using your Twitter account. Let simmer about 15 minutes and add gelatin mixture. Serve this bright and flavorful dish with mayonnaise to garnish. I love Tomato Aspic. 2. ** Nutrient information is not available for all ingredients. RecipeLion.com is part of the Prime Publishing family. You'll Need Time and Patience, Raspberry Jello Mold (Pollys Pink Stuff), Bow Tie Pasta Salad with Tomatoes and Grapes, Spring Salad with Strawberries and Sweet Balsamic Dressing. Bring mixture to a boil, stirring constantly until the gelatin is full dissolved. 1. Cover with plastic wrap; refrigerate until set, about 4 to 6 hours or overnight. The Ladies behind The Southern Lady Cooks. This site originated in 2008 by our mother, Judy Yeager. I served it at a Bridal Luncheon. (LogOut/ 6 servings. Heat remaining V-8 (do not boil). It is an estimate only and is provided for informational purposes. Slice and serve . 24 ounces canned tomato juice. ). Please check your email address, and try again. Lana has been cooking since she was tall enough to reach the stove and started this blog in 2009 to share her delicious home cooking recipes. I especially like the idea of tomato solids in it instead of everything being strained. Cut them in half and press them into a measuring cup. Fill in your details below or click an icon to log in: You are commenting using your WordPress.com account. There was an issue signing you up. *The gelatin lobby wants us to use one packet for every cup of water but thats definitely too much. Stir onion and celery into vegetable juice. Photograph by Drew Podo. It will be flagged for our moderators to take action. Overall it tasted really good and was quite a talking point too. Stir in green pepper and celery. All rights reserved. This was in my grandmothers generation. Add seasonings. Measure out 3 tablespoons of the tomato juice from the can into a small saucepan. Beat egg yolks and add few drops of . Cover with plastic wrap and refrigerate several hours or overnight. Preparation Time 15 min. Serve the aspic sliced with a scant teaspoon of mayonnaise as garnish. Lana Stuart is the cook, writer, and founder of Lanas Cooking. Enjoy them straight out of the skillet or stuff them into tacos. Since 1995, Epicurious has been the ultimate food resource for the home cook, with daily kitchen tips, fun cooking videos, and, oh yeah, over 33,000 recipes. Then add the vegetable oil in a small stream until it is all emulsified. Change). This comforting, richly spiced Indian mushroom gravy is great for casual weeknight meals and dressed-up dinner parties alike. 1 t salt (start with less, taste) Now I need a menu to go with it. Step 2 Place the tomatoes, onion, celery, bay leaves, garlic, and cloves in a large saucepan with 1/2 cup of the water. If you've never had real tomato aspic, you're in for a treat. Oil a 6 cup mold with the tablespoon of olive oil. Continue cooking 5 minutes over very low heat until vegetables are just beginning to lose their crispness. Set water in kettle or pot on stove top to boil. Stir in the gelatin. Pour through a wire-mesh strainer into a bowl; stir in the lemon juice and gelatin. Slip a knife around the edge to break the vacuum in the mold; invert it over the lettuce leaves on the plate. 2 t white sugar (start with less, taste) (-) Information is not currently available for this nutrient. Aspic has quite an ancient history, so try this out at least once in your life unless you are allergic. * Percent Daily Values are based on a 2,000 calorie diet. I though about a pasta salad, vegetable sandwiches(grated carrot, onion, pecans and cream cheese), lemon muffins, (or cheese straws) and strawberry or homemade coconut cake. You might as well read all about it to decide whether or not you'll eat it ever againWhat is Aspic? Serves 6 or 8. 2023 Warner Bros. Refrigerate until set completely, about 1 hour. Makes a lovely colorful touch to a summer evening salad plate. Bring this savory aspic to a potluck and see if it causes a stir among the younger generation. OKay. Gourmet Aspic: Omit celery and double amounts of aspic ingredients; chill until slightly thickened. Rinse out 6 small molds or ramekins or one 2-quart mold with cold water; pour the aspic mixture into the mold(s). I'm Lana Stuart, the cook, writer, and founder of Lana's Cooking. It reminds me of my childhood. Get free recipes, exclusive partner offers, and more! Put egg, lemon juice, mustard, garlic, salt, herbs and 1 tablespoon of olive oil in the bowl or container of aforementioned appliance of choice. Old fashioned Tomato Aspic with fresh tomatoes, celery and parsley in gelatin. I am honoring her memory by serving tomato aspic. black pepper, salt, tomato, sugar, fresh mushrooms, bacon, red wine vinegar and 5 more Club Salad Deluxe Pork tomatoes, eggs, thousand island dressing, bacon, avocado, blue cheese and 3 more Prior to making this, I will do additional research on this nostalgic recipe. Delicate and shimmering red, molded tomato aspics are the stuff of ladies luncheons and afternoon teas, circa 1950. Aspic is one of those things you had to be raised with. A larger mold will take longer to set. You can find out more about our use, change your default settings, and withdraw your consent at any time with effect for the future by visiting Cookies Settings, which can also be found in the footer of the site. Interesting. You should have two cups of firmly packed tomatoes with their juice. July 19, 2016. Mayonnaise (preferable Kewpie brand) Method: Mix everything EXCEPT gelatin, water and vinegar in a large saucepan and bring slowly to a simmer. c chopped celery and/or celery leaves Click here for the recipe. Your daily values may be higher or lower depending on your calorie needs. So is a shrimp-flavored mayo or just a simple lemon and herb mayonnaise. TOMATO ASPIC Dissolve Jello in 1 cup . When aspic is set, remove from refrigerator and run a knife around the edges, then dip the mold briefly into hot water (below the rim) to loosen; unmold onto a lettuce-lined platter. Let mixture cool down some and pour into mold. Cut cream cheese into small pieces and whip the cheese, onion, celery and olives . I wish I had the time (and the inclination) to make a tomato aspic the really old-fashioned way using lovely beef bones that are roasted and then slow cooked to make a gorgeous, delicious gelee. 1 t Tabasco or to taste Stir in tomato puree, making sure gelatin is completely mixed in. Have not had tomato aspic for years I had to look around for a recipe and found yours. Im having a ladies luncheon for my garden club meeting. Add gelatin to hot juice. This at 1st I thought ewww gross but then I thought of Gazpacho soup so maybe this would be good? In a slow, steady stream, addin the rest of the olive oil while running the appliance. Powered by the ESHA Research Database 2018, ESHA Research, Inc. All Rights Reserved. I remember my grandmother made something similar to this with carrots, pineapple, and cottage cheese The Southern Living Test Kitchen has been publishing recipes since 1970, four years after the first issue of Southern Living Magazine appeared on newsstands. Once the cream cheese layer has set, pour the remaining tomato juice mixture into the mold, cover, and refrigerate overnight. I often serve aspic along with chicken salad, deviled eggs, and a tossed green salad. (LogOut/ Stir until dissolved. Then add chopped vegetables. Meet your new favorite, a cumin-and-jalapeo-spiked take on scrambled eggs. Meanwhile, add the horseradish, salt, pepper, lemon juice and Worcestershire sauce to the remaining tomato juice mixture, stirring well to combine. While the tomato juice mixture is simmering, mix together the gelatin and the apple cider vinegar. Stir together the tomato juice and next 8 ingredients in a large saucepan; bring to a boil over medium-high. Cover tightly with plastic wrap and refrigerate for 4 hours, or overnight. Grannydragon's Tomato Aspic With Pineapple Sauce. 1 T Worcestershire sauce To serve, dip the mold into hot tap water for just 3 or 4 seconds. made a tomato. Enter your email address and we will send your password. The recipe suggests serving it with tomato salad. Cool to lukewarm. I do love tomatoes so I may try this. You may also love these Classic Cheese Straws. Tomato Aspic Ring with Chilled Minted Peas, March 1978: Everyone said they liked his shrimp ring, so Jim (remember him?) Stir to combine well. If you have a difficult time getting the aspic to come out of the mold, dip the bottom of the mold into hot water for a couple seconds. It was served as either a side dish salad or as the first course and usually atop a few butter lettuce leaves. Each Ebook is a collection of ourmost popular recipes. Unmold aspic by dipping the mold in hot water for a few seconds. Pour into a 10-inch ring mold coated with cooking spray or 6 individual molds; chill 6 hours . The Southern Living Test Kitchen team includes a team of professionals with deep expertise in recipe development, from pastry chefs and grilling experts to nutritionists and dietitians. Later on, fruit aspics became staples at potlucks and luncheons. Lanas Cooking is reader supported and earns a tiny commission at no extra cost to you when you shop from our links. Puree the tomatoes, if not already pureed, in a blender or food processor fitted with a steal blade; puree until smooth. Transfer mayonnaise to a storage bowl or jar with lid; refrigerate overnight, if possible, to let flavors blend. Whisk in the boiling water until the gelatin is dissolved. Directions: Prepare all ingredients ahead of time. An herbaceous hot sauce buttermilk soak and cornstarch-flour dredge are the keys to this juicy, flavor-packed fried chicken. 2023 Cond Nast. Youll need 4 or 5 very ripe, juicy tomatoes. Required fields are marked *, document.getElementById("comment").setAttribute( "id", "ae493dc849584926583b14364f200e81" );document.getElementById("f9af2daeb1").setAttribute( "id", "comment" );Comment *. Its savory, not sweet. blue cheese, salt, chives, cayenne pepper, lemon juice, mayonnaise. Stir onion and celery into vegetable juice. The material on this site may not be reproduced, distributed, transmitted, cached or otherwise used, except with the prior written permission of Cond Nast. Add the lemon zest and juice, sugar, vinegar, basil, and salt and pepper to taste and stir to combine. Pour into greased mold and chill until set. Maybe when I retire I can spend two days making tomato aspic, but for now Ill use this recipe with its gelatin method. Thanks for your comment. My grandmother always served it on cute little dishes and it was a treat. Add lemon juice or vinegar. All rights reserved. Return the juice to the saucepan, bring to a boil, and reduce by about 2 cups, about 10 minutes. Always. Remove from the heat and add tomatoes, lemon juice, salt and pepper, Worcestershire sauce, parsley, and celery. Invert onto a plate or platter and serve or refrigerate until ready to serve. The family were a little suspicious of the jelly look but once they had tried it there were no complaints at all. 2 bay leaves, 3 packets gelatin* Add the apple cider vinegar/gelatin mixture and stir well to dissolve the gelatin. When the mixture reaches boiling point, remove from heat and add gelatin. Fowler recommends using this for any vegetables that are cold cooked or raw, roasted meat or poultry, fish, boiled shrimp, and on sandwiches. Place the tomatoes, onion, celery, bay leaves, garlic, and cloves in a large saucepan with 1/2 cup of the water and stir to mix. Remove from the heat and strain, discarding the bay leaves and cloves, then pushing the pulp through a sieve to make 4 to 5 cups of juice. Remove from heat, and cool; stir in mayonnaise. Reduce heat and simmer for 20 minutes. Pour into small oiled molds and chill until set. It is truly delicious. Strain the vegetables from the aspic before adding the gelatin. Mix in the gelatin. I hope this recipe comes close to being as good as your friends, Finn. Is it meant to be like a chutney on the side or is it more like a salad? Its also a nice touch to make a flavored mayonnaise for the garnish. Heat 1 cup of tomato juice, pour over gelatin, and stir until dissolved. Chill in refrigerator for 4-6 hours or until aspic has set. Chili sauce gives the cheese balls a kick and guests will be surprised to find them hiding in their salads. 2 (3-ounce) packages cream cheese, room temperature, 5 (0.25-ounce) packets unflavored gelatin, 1 (46-ounce) can (or 6 cups) tomato juice. Combine gelatin in room temperature water, mix well and let sit. Looking for recipes to see if I can give it a try in my own kitchen. Strain the tomato juice mixture into a large bowl. Use of this site constitutes acceptance of our User Agreement and Privacy Policy and Cookie Statement and Your California Privacy Rights. Heat 1 cup of tomato juice on stovetop, pour over gelatin, and stir until dissolved. If you try it, let me know how it turns out. All rights reserved. Serve the aspic sliced into about 2-inch squares with a scant teaspoon of mayonnaise as garnish. Jul 8, 2014 - This congealed salad is a recipe I associate with procrastination. Pour into a loaf pan or small mold. Crispy on the outside and juicy on the inside, this smothered fried chicken with polenta and herb gremolata is perfect for a dinner party. It tastes a bit like a Bloody Mary cocktail! 12!345 . Top with mayonnaise and paprika. My children still call it Tomato Jello and have never given it a chance. Pour into a small mold or glass bowl. Process for about 15 more seconds or until the mayonnaise is thickened and quite stiff. But have this with fried chicken and potato salad - heaven! 3 1/2 c v-8 juice, heated; or tomato juice, hot 1 tsp approx./or 2 sqeezes,fresh lemon juice/optional 1 pinch basil/optional 1 or 2 c chopped veggies; celery,carrots,peppers,olives 1 c Place in refrigerator for 20-30 minutes to set first layer. Hi Lynn, I was thinking that I would substitute chopped Fennel for the Celery for another taste sensation -). Learn how your comment data is processed. I started this blog in 2009 so I could share my experience gained over the past 50 years of cooking southern recipes (and more!) Nice and convenient instead of having to search a database. What other recipes were a little freaky? 4 c tomato juice (I use Campbells) Put the tomatoes in a measuring cup and press down firmly so that the tomatoes fill all the air spaces in the cup. The star of this potato frittata is the golden strips of shallow-fried russets suspended in the creamy, peppery, quiche-like filling. Cover and refrigerate until the cream cheese layer is set. I used an immersion blender. Soften gelatin in cup cold water. Nutrition information is calculated by software based on the ingredients in each recipe. Are you sure you would like to report this comment? Remove bay leaves. Ripe tomatoes and finely chopped aromatic vegetables are placed in the gelee and chilled in a mold. Remove the pan from the heat and add the remaining tomatoes, salt and pepper, lemon juice, Worcestershire, parsley and celery leaves.