Salads and Dressings

Tomato Soup Aspic

  • 2 envelopes Unflavored gelatin
  • 1/2 cup Cold water
  • 1 can Tomato soup
  • 1 package Cream cheese
  • 1 tablespoon Lemon juice
  • 1 cup Mayonnaise
  • 1/4 cup Diced green pepper
  • 1 cup Celery, finely diced
  • 1/4 cup Grated onion

    • Soften gelatine in cold water. Heat soup in double boiler, add gelatine. Remove from heat and add cream cheese. Beatwith rotary beater until smooth. Cool. Fold in lemon juice, mayonnaise and vegetables. Pour into lightly greased ring mold. Chill in refrigerator 4 to 5 hours.

    This recipe courtesy of the From My Kitchen Cookbook. 

    Contributed by Debbie Devons of Trumbull, CT. 

    Visit http://www.frommykitchen.net and get your copy of From My Kitchen: Internet-ready recipe software.  Your kitchen will never be the same!