Recipe

Tomato Aspic With Parsley Cheese Dressing Recipe

	Kukla / All my dishes 7 months, 3 weeks ago This molded salad is super-easy to make, and has a pleasant "nip" to it. The Parsley Cheese Dressing completes everything, and it's super-simple too! (Allow proper time for the jello to set, and the dressing to rest.) ORIGINALLY FROM: Betty Crocker's Cookbook (1978).... More Prep:10m Servings:6	Kukla
	moldedsalad easy colourful

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Ingredients

PARSLEY CHEESE DRESSING:

1 cup mayonnaise (or whipped salad dressing, salad cream)

1/4 cup process cheese spread (Cheez-Whiz)

1 TBSP fresh parsley, snipped

ASPIC:

1 1/4 cups boiling water

1 package (3 ounces) lemon-flavoured gelatin (Jell-O)

1 can (8 ounces) tomato sauce

1 TBSP plus 1 1/2 tsps vinegar

1/2 tsp salt

1/2 tsp onion juice

1/8 tsp red pepper sauce (Tobasco)

Dash of ground cloves

2 cups chopped celery

Directions

NOTE: If you have bottled onion juice, so be it. If not, grate an onion over the small pointed holes of a box grater. Using two spoons, press the pulp to release the juices into a small bowl. Discard the pulp. Dry the tears from your eyes, and continue on...

Prepare Parsley Cheese Dressing: Mix all ingerdients together well. cover and refirgerate for at least 4 hours.

Make Aspic: Pour boiling water on gelatin in a bowl; stir until gelatin is completely dissolved. Stir in tomato sauce, vinegar, salt, onion juice, pepper sauce, and cloves. Refrigerate until slightly thickened but not set.

Stir in the celery. Pour into a 4-cup mold or 6 individual molds. Refrigerate until firm.

Unmold on serving plate. If desired, garnish with olives or parsley sprigs. Serve with dressing drizzled over, or on the side.

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