 | | Directions | | Place 1-1/2 cups of cold tomato juice in large mixing bowl and disperse the gelatin over the juice.
Allow juice and gelatin mixture to stand for 5 minutes so the gelatin softens.
Add 2-1/2 cups of tomato juice to saucepan. Heat until hot and remove from heat. Add 1-1/2 cups of tomato/gelatin mixture. Continue heating on medium heat setting and stir mixture until the gelatin dissolves into the juice, approximatly 2 to 3 minutes. Remove from heat.
Pour in the remaining 1 cup of cold juice.
Add lemon juice, Worcestershire sauce, garlic, and onion salt to juice mixture, blending all ingredients together well.
Peel carrots and grate into small pieces.
Refrigerate until slightly thickened. Add carrots and stir into aspic mixture to evenly distribute the pieces. Then pour contents into salad mold.
If individual servings are to be prepared, pour juice mixture into 10 small molds holding 1/2 cup each. If one large mold holding 10 servings is to be prepared, pour tomato mixture into a mold that will hold 4 cups of liquid.
Refrigerate until mixture fully gels and is then ready for serving.
Note: To add a spicy flavor to the aspic, before chilling add a few drops of hot sauce if desired. |
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Prep Time: 20 minutes
Cook Time: 5 minutes
Container: Gelatin mold
Servings: 10
Serving Size: cup
|  | | Ingredients | | - | | 2 cups tomato juice, cold and divided |
| - | | 2 1/2 cups tomato juice, heated until hot |
| - | | 3 tablespoons unflavored gelatin (3 envelopes) |
| - | | 1 tablespoon lemon juice |
| - | | 1/4 teaspoon garlic salt |
| - | | 1/4 teaspoon onion salt |
| - | | 2 teaspoons Worcestershire sauce |
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