Barbara’s Tomato Confetti Aspic
INGREDIENTS:
1 pkg (3 oz) lemon gelatin
1 pkg unflavored gelatin (optional but I use)
1 c boiling water
1 can (10 ¾ oz) tomato soup
Juice of 1 lemon
3 ribs celery, finely chopped
2 oz slivered almonds
¼ c chopped green pepper
¼ c chopped onion
7 drops Tobasco
Salt
Cracked pepper
DIRECTIONS:
Dissolve gelatins in water. Add soup & lemon juice. Cool mixture, then fold in remaining ingredients. Pour into greased ring mold & chill until firm.
We usually triple the recipe, it almost all fits in a rose, bundt pan. May we suggest that you triple the aspic part, but only double the celery, almonds, green pepper, and onion parts. There seemed to be too many crunchies for the surrounding aspic.
(Source: Recipe from the files of Barbara Boyleston, Houston, Texas.)
