Prep time: 15 minutes
Cook time: 5 minutes
Serves: Serves 8 to 10
Karen Sherve of Susanville asked for aspic recipes. Aspic is a savory gelatin that can be clear or opaque, depending on the ingredients. It usually includes tomatoes in some form and can include meat and vegetables. It can be served as a main dish for a luncheon or as a side dish, and is chilled, usually in a mold.
Never miss a local story.
This recipe comes from Pat Fisher of Salida, who says it's always a big hit when she takes it to functions. Fisher uses a mold with a hole in the middle.
I made this delicious aspic, which makes 6 cups. If you don't have a 6-cup mold, I found that a Bundt pan works well. Just spray lightly with nonstick spray before pouring in the liquid aspic. After it's chilled and firm, briefly dip the bottom of the mold into hot water before inverting it on a serving plate for easy release.
1 6-ounce package strawberry Jell-O
2 16-ounce cans stewed tomatoes
¼ cup prepared or cream horseradish
½ cup hot water
2 teaspoons lemon juice
1 cup finely chopped celery
1 cup finely chopped green bell pepper
Salt and pepper, to taste
In a saucepan, mix together Jell-O, tomatoes, horseradish, water and lemon juice. Over medium-high heat, cook almost to a boil. Add celery, bell pepper and salt and pepper. Remove from heat. Pour into mold and refrigerate till set.
Note: The prep time does not include the refrigeration time.
Per serving, based on 8 servings: 121 calories; 3 grams protein; 27 grams carbohydrates; 0 fat; 0 cholesterol; 172 milligrams sodium; 3 grams fiber; 24 grams sugar.