SALADS: TOMATO VEGETABLE ASPIC(click here to print)

TOMATO VEGETABLE ASPIC http://generositiesoftheheart.blogspot.com
2 envelopes unflavored gelatin
1 cup beef broth(low sodium)
3 cups tomato juice or V-8(low sodium)\
1/2 cup chopped small cucumber
1 small chopped onion
1 tbs. brown sugar
2 tsp. Worcestershire sauce
1 tsp. dried basil, crushed
1 bay leaf
2 tbs. lemon juice
Dash of bottled hot pepper sauce

In a small saucepan combine gelatin and 1/2 cup of the beef broth. Let stand for 5 minutes

Meanwhile, in a saucepan combine 1 cup of the tomato juice, the cucumber, onion, brown sugar, Worcestershire sauce, basil, and bay leave. Simmer for 5 minutes. Strain mixture through sieve or cheesecloth. Discard vegetables and herbs.

Add gelatin mixture to hot tomato juice mixture; stir to dissolve. Stir in remaining broth and tomato juice, the lemon juice, and hot pepper sauce. Pour into a 4 or 4 1/2 cup mod. Cover and chill for 6 to 24 hour. Unmold unto a plate. Makes 8 to 10 servings. 6 carbs per serving

Recipe submitted by Edith Weil