Tomato Aspic Mold
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2 1/2 tablespoons Great Lakes Gelatin
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1/2 cup cold water or white wine
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4 cups tomatoes or tomato juice
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1 bay leaf
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1 tablespoon celery leaves
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1/8 teaspoon whole pepper, crushed
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1 small onion, sliced
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1 tablespoon parsley
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1 sliver garlic
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1 teaspoon salt
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1 teaspoon sugar
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2 tablespoons lemon juice or vinegar
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red food coloring
Soften the gelatin in 1/2 cup cold water/wine. In a 1 1/2 quart saucepan place tomatoes/juice, bay leaf, celery leaves, pepper, onion, parsley, garlic, salt and sugar. Place over heat and simmer 15 minutes. Strain, while very hot, add lemon juice or vinegar and gelatin mixture. Stir until dissolved. Add coloring and let stand until cool. Pour on lightly oiled 10×14 baking sheet or in large individual oiled molds. Makes 12 servings.
