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Tomato aspic

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Recipe from Loyless Harris

2 packs unflavored gelatin

1 can tomatoes

1 large onion

celery (optional)

onion or seasoning salt

basil leaves

non-stick spray

mayonnaise

In a blender place the canned tomatoes with the juice, the large onion (slightly chopped) and the celery (slightly chopped). Blend well. Place in a boiler and bring to a slow boil, stirring frequently. When onions and celery are nearly cooked, stir in the two packs of unflavored gelatin. Add onion or seasoning salt and basil leaves to taste.

Have ready any mold you want to use. Spray it well with non-stick spray so the aspic will come out easier.

Place a small bowl of mayonnaise and spoon beside the aspic.

To unmold, run hot water over the bottom of the mold and quickly turn on to platter.

TIP: A Santa mold or a bell mold are good for Christmas. You may select any shape that will go with the season or decorations.

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