Tomato Aspic



  1. 1 1/3 c. tomato puree
  2. 1 c. water
  3. salt to taste
  4. 4 to 5 bay leaves
  5. 3 Tbsp. minced onion
  6. 1 pkg. lemon Jell-O
  7. 1/4 c. cider vinegar


  1. Mix puree, salt, water and bay leaves together in 1 1/2 to 2-quart saucepan. Bring to slow boil and simmer 15 minutes. Dig out bay leaves and discard; add lemon Jell-O to hot mixture and mix thoroughly to dissolve completely. Add vinegar. Pour aspic into a flat container so it will chill more quickly; when slightly jelled, fold in minced onion. You may leave the aspic in the container or pour into individual molds and allow to set completely. Serve on lettuce leaf or your choice.