Bloody mary-tomato aspic
Bloody mary-tomato aspic ingredients
- 4 pk Gelatin, unflavored
- 3 3⁄4 c Tomato juice, divided
- 1⁄4 c water
- 1 t Celery salt
- 1 T worchestershire sause
- 1 1⁄2 t Hot sauce
- 1⁄2 t Aromatic bitters
- Lettuce
- Cheese, cottage
Cooking Bloody mary-tomato aspic
1. Soften gelatin in ¾ cup tomato juice and ¼ cup water; let stand 5 minutes.
2. Combine 3 cups tomato juice, celery salt, worcestershire, hot sauce, and bitters in a saucepan; bring to a boil.
3. Remove from heat and add gelatin mixture, stirring until gelatin dissolves.
4. Pour into an oiled 4-½ cup ring mold; chill until firm.
5. Unmold on lettuce-lined serving plate, and fill center with cottage cheese.
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