Best Aspic Salad Recipes

TOMATO-SHRIMP ASPIC SALAD

Steps:

• In a large bowl, dissolve gelatin in boiling water. Add tomato sauce, vinegar, Worcestershire sauce, salt and pepper and mix well. Cover with plastic wrap and refrigerate until partially set partially set.
• When partially set, fold in celery, green onions and shrimp.
• Spray a decorative bowl lightly with nonstick spray. Fill with gelatin mixture, cover with plastic wrap and refrigerate until set.
• To serve, unmold on bed of lettuce and garnish with mayonnaise.
• Instead of using a mold, pour into lightly sprayed 8-inch square pan, cover and refrigerate until set, and cut into squares to serve.

SHRIMP ASPIC SALAD

Steps:

• 1. Dissolve the jello in the boiling tomato juice.
• 2. Add cold tomato juice, tobasco, worcestershire sauce and lemon juice.
• 3. Add the shrimp, celery, green pepper, avacado, and onion.
• 4. Place in 8X8 pan or can be poured into any mold...
• 5. Place in the refridgerator and cool until firm. Then serve.

TOMATO ASPIC WITH SHRIMP SALAD

Steps:

• Sprinkle gelatin over water in a saucer.
• Meanwhile, heat tomatoes, onion, green pepper, hot sauce, Worcestershire, and garlic powder.
• Add gelatin and stir.
• Remove from heat.
• Add Lemon juice and vinegar, salt and pepper to taste.
• Mix thoroughly and pour into a 6 cup ring mold.
• Refrigerate for several hours until thoroughly set, or put in freezer to speed up process.
• To serve, put bottom of pan in hot water, and run a knife along the ring to loosen.
• Combine may & lemon juice, combine with shrimp. Spoon salad in the center of the ring.
• Serve on a decorative plate with lettuce leaves.
• Enjoy!

QUICK TOMATO ASPIC SALAD

Steps:

• Heat 1 cup tomato juice to boiling. Add to gelatin and dissolve. Add remaining tomato juice. Chill until mixture starts to congeal. Add remaining ingredients. Chill overnight.

HALLOWEEN SLUG SALAD (HAM SALAD WITH ASPIC)

Steps:

• 1. Mix ham,celery,carrots,relish and mayonnaise in bowl.
• 2. Sprinkle 1 teaspoon gelatin over 1/4 cup water in a small pan. Let stand one minute. Heat softened gelatin over low heat until dissolve, stirring constantly. Cool slightly and mix into ham salad. Chill.
• 3. Cut out a large slug shape from cardboard (or pizza take out box); cover with foil. Mold ham salad into slug shape on cardboard, pressing tightly to form; refrigerate.
• 4. FOR THE ASPIC: (the skin of the slug) in large bowl, sprinkle remaining gelatin over 1 cup cold tomato juice;let stand 1 minute. In a large sauce pan, heat remaining 3 cups tomato juice to a simmer. Pour hot juice in bowl over gelatin mixture and stir until gelatin completely dissolves, about 5 minutes. Stir in lemon juice and salt, let cool,then chill until thick but not set. Place chilled slug on wire rack set over baking sheet to catch excess aspic. Slowly spoon 1/2 tomato aspic over ham mold; reserve remainder at room temperature.
• 5. Refrigerate ham slug mold for 20 minutes. Remove from refrigerator and pour aspic over slug to cover evenly. Chill 1 hour, or until firm.
• 6. Black olive bugs: Optional: Because, you know, the slug salad isnt gross enough! :) Make a clear gelatin mixture with 2 teaspoons gelatin in 1/2 cup water. Pour into small cups (mini muffin tins work well) press black olives with carrot slices for legs into gelatin. Chill until firm.

TOMATO ASPIC SALAD

Steps:

• In large saucepan, combine tomato juice, onion, celery leaves, brown sugar, salt, and basil simmer 5 minutes. Strain. Soften gelatin in cold water add to hot juice along with lemon juice stir until dissolved. Chill until partially set, about 1 hour. Stir in celery. Pour into 8- or 9-inch square dish or pan, or into 5-cup ring mold and fill center with Shrimp Salad or Cole Slaw (recipes in this cookbook).

ASPIC SALAD

Steps:

• Use the hot water to melt the jello according to packaging instructions. Then add the can of tomato puree and the 3 tbs. of vinegar, plus salt and pepper to taste. Pour the mixture in a mold, and let it chill in the refrigerater. Meanwhile, chop the green onion, celery, cucumber, avocado and green olives. Add them to the mold and let the mixture set in the refrigerator, about 2 hours.