Tomato Aspic Salad
Yield: 4 nice folks
1/2 c Cold water; ->OR<-
1 tb Granulated gelatin; 1 1/2 ts Hot pepper sauce;
1 1/2 c Tomato juice; 1/2 ts Onion; minced
->OR<- Crisp lettuce
1 1/2 c V-8 juice; Green pepper strips
1 1/2 ts Lemon juice; fresh (red, yellow comb w green)
Measure cold water into a small saucepan; sprinkle gelatin on top.
Stir over low heat 3-4 minutes, or until gelatin is completely,
dissolved except lettuce abd green pepper. Mix well. Chill until
firm. Unmold on crisp lettuce and garnish with green peppers. (I
used red and yellow also for this mold and will be nice for summer
time.) Food Exchange per serving: 1 VEGETABLE EXCHANGE; CAL: 25; CHO:
4g; PRO: 2g; FAT: 0g; SOD: 332mg; CHO: 0mg; Low-sodium diets:
Substitue tomato juice
Source: The Art of Cooking for the Diabetic by Mary Abbott
Hess,R.D.,M.S. and Katharine Middleton
Brought to you and yours via Nancy Obrion and her Meal Master
441/2 c Cold water; ->OR<-
1 tb Granulated gelatin; 1 1/2 ts Hot pepper sauce;
1 1/2 c Tomato juice; 1/2 ts Onion; minced
->OR<- Crisp lettuce
1 1/2 c V-8 juice; Green pepper strips
1 1/2 ts Lemon juice; fresh (red, yellow comb w green)
Measure cold water into a small saucepan; sprinkle gelatin on top.
Stir over low heat 3-4 minutes, or until gelatin is completely,
dissolved except lettuce abd green pepper. Mix well. Chill until
firm. Unmold on crisp lettuce and garnish with green peppers. (I
used red and yellow also for this mold and will be nice for summer
time.) Food Exchange per serving: 1 VEGETABLE EXCHANGE; CAL: 25; CHO:
4g; PRO: 2g; FAT: 0g; SOD: 332mg; CHO: 0mg; Low-sodium diets:
Substitue tomato juice
Source: The Art of Cooking for the Diabetic by Mary Abbott
Hess,R.D.,M.S. and Katharine Middleton
Brought to you and yours via Nancy Obrion and her Meal Master
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