Aspic Salad

Name: Aspic Salad
Ingredients: 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

14 ingredients

8 steps

Ingredients

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

Directions

1

Dissolve lemon jello in hot water.
2

In a mixing bowl combine jello and tomato sauce, lime juice, salt, Tabasco, Worcestershire sauce and cloves; mix well.
3

Refrigerate until thickened but not solid.
4

Stir in celery and cauliflower along with eggs and pickles.
5

Refrigerate and stir occasionally to keep the ingredients from sinking.
6

Chill until firm.
7

Serve on a bed of Boston lettuce with dressing of Cool Whip and sour cream (half and half of each).
8

Serves 6.