TOMATO ASPIC FROM CLEVELAND WITH HORSERADISH SAUCE

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Tomato Aspic from Cleveland With Horseradish Sauce image

This very unusual recipe caught my attention and I am posting it here. It is from "Bach for More", a cookbook published in 1974 in support of the Cleveland Orchestra. Cooking time is chilling time in the refrigerator.

Provided by Dan-Amer 1

Categories     Vegetable

Time 4h30m

Yield 16 serving(s)

Number Of Ingredients 9

3 (3 ounce) packages raspberry flavored gelatin
1 1/4 cups boiling water
3 (1 lb) cans stewed tomatoes
6 drops Tabasco sauce
1 cup sour cream
2 -3 tablespoons prepared horseradish, drained
1 teaspoon vinegar
1 'tbs chives, chopped
salt & pepper

Steps:

  • TOMATO ASPIC:.
  • Dissolve the gelatin in the boiling water.
  • Stir in the tomatoes, breaking up large pieces with a fork.
  • Add the Tabasco sauce to your own taste and mix thoroughly.
  • Pour into a lightly oiled 3 quart ring mold and chill. Serve with horseradish sauce.
  • HORSERADISH SAUCE.
  • Combine all of the ingredients and chill for about an hour or so.

Nutrition Facts : Calories 106.6, Fat 3.2, SaturatedFat 1.9, Cholesterol 6.3, Sodium 233.8, Carbohydrate 6.1, Fiber 0.9, Sugar 3.9, Protein 14.7

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