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Tomato Aspic 2


1 large pkg of orange Jello
1 tsp salt
1 tsp dried onion, flakes
2 ( 8 oz) cans of tomato sauce
3 tablespoon wine vinegar
2 dashes of pepper
2 cup hot water

Dissolve Jello, salt, pepper into the hot water. Mixing until it is all dissolved. Pour into a mold. Chill to set.

VARIATION
can add seasoning salt, celery salt, Worcestershire sauce, hot sauce, or horseradish sauce as well.




STACKS, The Art of Vertical Food

This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.