Update my dinner status, I'm making this tonight.
1 chef marked this recipe as Favorite
Servings: 7 Servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
Preparation
Sprinkle gelatin over water in a saucer. Meanwhile, heat crushed tomatoes in a saucepan. Stir softened gelatin into the tomatoes off the heat. Add onion, green pepper, Worcestershire sauce, Tabasco, vinegar or lemon juice, pepper, and salt. Mix thoroughly and pour into a 6-cup ring mold. Refrigerate for several hours, or until thoroughly set. To serve, loosen the aspic by placing the mold briefly in a pan of hot water. Then turn it onto a serving plate, making sure it is centered. Re-refrigerate until it has set again. Toss the crabmeat with the mayonnaise and a bit of lemon juice, and heap into the middle of the aspic ring. The crabmeat salad should not be too seasoned because the aspic is very spicy. Serves 6-8. Source: Lee Baileys Soup Meals, sent to me from Misty Simon in the Old Cookbooks Looking for a New Home swap. MM: Lyn. From: Lyn Ortiz Date: 10 Oct 96 Posted to MM-Recipes Digest V3 #348 From: BobbieB1@aol.com Date: Thu, 19 Dec 1996 23:26:30 -0500
