Creole Tomato Aspic

• 1 quart spicy tomato juice
• 2 garlic cloves, pressed
• 1/2 teaspoon dry mustard
• 1 1/2 teaspoons salt
• 2 teaspoons sugar
• 5 tablespoons lemon juice
• 1 teaspoon paprika
• 1 bay leaf
• 3 tablespoons gelatin
• 3/4 cup beef consomme
• 6 ounces cream cheese, softened
• 3 tablespoons onions, grated
• 1/2 teaspoon Tabasco sauce, any flavor

1. In a saucepan, bring tomato juice, garlic, mustard, salt, sugar, lemon juice and paprika, bay leaf, and pepper to a boil.
2. Continue cooking 3 minutes.
3. Remove from the heat.
4. Soften gelatin in consommee.
5. Add gelatin mixture to tomato juice and stir to dissolve.
6. Remove bay leaf.
7. Pour into 1 1/2 quart mold and refrigerate.
8. Combine cream cheese with onion and Tabasco and roll into tiny balls.
9. Chill.
10. When aspic becomes slightly firm, arrange cheese balls in mold.
11. When all is firm, unmold and serve with homemade mayonnaise.

tomato juice, garlic, dry mustard, salt, sugar, lemon juice, paprika, bay leaf, gelatin, beef consomme, cream cheese, onions, tabasco sauce

Taken from www.food.com/recipe/creole-tomato-aspic-250806 (may not work)