About this recipe . This tomato aspic is like a wobbly take on a Virgin Mary. Chilled jellied salads like this one were a popular meal at ladies' luncheons on hot days in '60s-era Mississippi.

Aspic: Mix gelatin with the water until softened. Add the gelatin mixture to the simmering liquid and stir well for 2 to 3 minutes to dissolve the gelatin completely.

1. Sprinkle the gelatin into ½ cup of tomato juice to soften. 2. Place over low heat and stir until the gelatin is dissolved. 3. Remove from heat and stir in remaining tomato juice and seasonings.

The first step was to make what is essentially a homemade tomato soup with tomato juice, tomato puree, onion, celery, lemon juice, balsamic vinegar, sugar, and herbs and spices and let it simmer ...

To update the Colonnade's tomato aspic for a proper Kentucky Derby breakfast, you could mound chilled, cooked and deveined shrimp in the center of the ring mold and serve the dish with horseradish ...

Recipe from Culinary Treasures, Woman's City Club of Little Rock, Ark. Tomato Aspic II. 3 tablespoons plain gelatin. 3 cups tomato juice, divided use. 1 cup loosely packed celery leaves. 1 ¼ ...

1. In a small saucepan, stir together the gelatin and sugar. Slowly add 1 cup tomato juice, stirring until well combined. Cook over medium heat, stirring constantly, until gelatin dissolves ...

For cooks who didn’t want to bother with recipes, companies such as Hurff produced premade tomato aspic: “It is a firmly formed, rich tomato product of full-bodied consistency,” a full-page ...