Layered Lemon-Tomato Aspic

Name: Layered Lemon-Tomato Aspic
Ingredients: 1 (8 ounce) can tomato sauce; 1 (3 ounce) package lemon-flavored gelatin (such as Jell-O(R)); 1 cup cold water; 1 tablespoon white vinegar; 1 (16 ounce) package small curd 4% cottage cheese; 1/2 cup finely chopped celery; 1/2 cup finely chopped green bell pepper; 1/2 cup finely chopped green onions; 3 tablespoons finely chopped Italian parsley; 2 tablespoons mayonnaise; 1/2 teaspoon prepared horseradish; 1/4 teaspoon salt; 1/8 teaspoon ground black pepper; 1 dash Worcestershire sauce; 1 dash hot sauce (such as Tabasco(R))

15 ingredients

5 steps

Ingredients

1 (8 ounce) can tomato sauce
1 (3 ounce) package lemon-flavored gelatin (such as Jell-O(R))
1 cup cold water
1 tablespoon white vinegar
1 (16 ounce) package small curd 4% cottage cheese
1/2 cup finely chopped celery
1/2 cup finely chopped green bell pepper
1/2 cup finely chopped green onions
3 tablespoons finely chopped Italian parsley
2 tablespoons mayonnaise
1/2 teaspoon prepared horseradish
1/4 teaspoon salt
1/8 teaspoon ground black pepper
1 dash Worcestershire sauce
1 dash hot sauce (such as Tabasco(R))

Directions

1

Heat tomato sauce in a small saucepan over medium-low heat, about 3 minutes. Stir in lemon-flavored gelatin until dissolved. Remove from heat and stir in cold water and vinegar.
2

Mix cottage cheese, celery, green bell pepper, green onions, parsley, mayonnaise, horseradish, salt, pepper, Worcestershire sauce, and hot sauce in a large bowl. Cover and place in the refrigerator.
3

Pour 1/2 the tomato mixture into an 8-inch square baking dish. Refrigerate until firm, about 1 hour.
4

Spread cottage cheese mixture over the tomato mixture. Refrigerate for 1 hour.
5

Spread remaining tomato mixture over the top and chill until set, about 1 hour more.