Aspic Salad
- 1 small lemon jello
- 3/4 c. hot water
- 8 oz. tomato sauce
- 1 1/2 Tbsp. lime juice
- 1/2 tsp. salt
- 1/8 tsp. Tabasco
- dash of Worcestershire sauce
- 1 pinch of ground cloves
- 1/2 c. cauliflower, chopped
- 1/2 c. celery, chopped
- 1/3 c. bread and butter pickles, diced
- 2 eggs, hard-cooked, diced
- Cool Whip
- sour cream
- Dissolve lemon jello in hot water.
- In a mixing bowl combine jello and tomato sauce, lime juice, salt, Tabasco, Worcestershire sauce and cloves; mix well.
- Refrigerate until thickened but not solid.
- Stir in celery and cauliflower along with eggs and pickles.
- Refrigerate and stir occasionally to keep the ingredients from sinking.
- Chill until firm.
- Serve on a bed of Boston lettuce with dressing of Cool Whip and sour cream (half and half of each).
- Serves 6.
lemon jello, hot water, tomato sauce, lime juice, salt, tabasco, worcestershire sauce, ground cloves, cauliflower, celery, bread, eggs, sour cream
Taken from www.cookbooks.com/Recipe-Details.aspx?id=233998 (may not work)