Tuesday, March 17, 2009

Tomato Aspic Salad

1 large pkg. lemon jello
3 cups tomato juice
1 Tbs. lemon juice
1 tsp. onion juice (or a little onion powder)
1 tsp. Worcestershire sauce (optional)
a dash of ground cloves

Heat juice and dissolve jello; stir in other ingredients. When it begins to congeal add:
1/2 cup diced green pepper
1 cup chopped celery
1 can small or broken shrimp, drained (optional)

Can put in a mold to set. Top or garnish with a mixture of whipped cream and mayonnaise or a little mayonnaise and milk in cream cheese.

1 comment:

Cherie said...

No!!!!! Just kidding. I bet everyone eats it this year. I'd love a video of Andy trying it.

Double Chocolate Gluten Free Muffins

 I adapted this recipe from The Busy Baker to make gluten free muffins. ▢  1 1/2   cup  gluten free flour ▢  1/2   cup   cocoa powder ▢  3/4...