 | | 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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