Dollies Tomato Aspic

This was my grandmother’s (Dollie Cowan) recipe. She often served this at luncheons. Tomato aspic sounds a little strange to people nowadays, but it was very popular in the South in the 1930s-50s. Dollie served it on butter lettuce with a little mayonnaise on top.

Step: 1

Pour the tomatoes with the juice from the can into a saucepan over medium heat and heat until warm, about 5 minutes.

Step: 2

Dissolve the raspberry gelatin in the boiling water. Stir the unflavored gelatin into the cold water until dissolved. Add both mixtures to the warmed tomatoes and stir. Pour the tomato mixture into a gelatin mold and refrigerate until congealed, 3 to 4 hours.

Per Serving: 8 calories; protein 0.6g; carbohydrates 1.5g; sodium 56.8mg.

The most obvious way to choose a side dish is to caught at your main dish (pasta, chicken, seared tofu) and pick something different. If you’re making pasta, go for a simple healthy dish . Making steak? Go for something light. If you’re want to cooking stir-fry with rice, it must not a good idea to adjust with make a rice salad.

One make sure is also can apply to cooking process . You don’t want to push more often your oven by making to do list three dishes at once in there, or be rounding four pans on the stovetop . But sometimes you can make a dish do more often .