The first time I encountered tomato aspic at my grandmother's bridge club luncheon, I was skeptical. ... use V8 or tomato juice instead of the tomato sauce. Use Bloody Mary mix.

This tomato aspic has bloody Mary brunch flavors. ... In a large bowl, combine 1/2 cup of the tomato juice with the gelatin; let stand for 5 minutes. In a saucepan, ...

Dissolve Jell-O in boiled water in a large bowl. Chill in the refrigerator until partially set. Add celery, green pepper, ...

Juice: In a nonreactive saucepan, combine tomatoes, onion, celery, garlic, peppercorns, cloves, 1 tablespoon sea salt and water. Bring to a simmer, uncovered, over moderate heat. Simmer for about ...

Molded salads haven't exactly lit up the culinary sky in the last couple of decades, but these darlings of the early to mid-20th century are not forgotten. Maggie Scotchler's nostalgic search for ...

The aspic recipe has evolved slightly from one generation to the next. Tomato sauce replaced V8; artichoke hearts supplanted olives. “I still like to serve it for luncheons,” says Ginny, a ...

Tomato jelly?’” And yet, it’s the most requested recipe in the restaurant. “We would absolutely not make it without the aspic on the menu,” he says.

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.

In most kitchens, though, fresh tomatoes gave way to canned tomatoes, as in a recipe published in 1938 by The New York Herald Tribune, or tomato juice, as in the five tomato aspic recipes included ...

Here's a New Years resolution to get healthier. I have always like the original V8 juice with its tangy tomato flavor. While reaching for it one day in the grocery, I noticed the green bottle of ...