Tomato Aspic from Cleveland With Horseradish Sauce |
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Prep Time: 30 Minutes Cook Time: 240 Minutes |
Ready In: 270 Minutes Servings: 16 |
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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. Ingredients:
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 |
Directions:
1. TOMATO ASPIC:.
2. Dissolve the gelatin in the boiling water.
3. Stir in the tomatoes, breaking up large pieces with a fork.
4. Add the Tabasco sauce to your own taste and mix thoroughly.
5. Pour into a lightly oiled 3 quart ring mold and chill. Serve with horseradish sauce.
6. HORSERADISH SAUCE.
7. Combine all of the ingredients and chill for about an hour or so.
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