AuthorRetroRuth
Tested Recipe!
[cooked-sharing]
Soften gelatin in 1 cup of the tomato juice in a 2-cup measuring cup.
Combine remaining 1 cup tomato juice, brown sugar, lemon juice, and Worcestershire sauce in a large saucepan; heat to boiling; simmer 5 minutes. Stir in gelatin mixture until dissolved; remove from heat. Stir in beans and mix well.
Spoon into a 6-cup mold. Chill several hours, or until firm.
Just before serving, run a sharp-tip, thin-blade knife around the top of the mold, then dip mold very quickly in and out of a pan of hot water. Invert onto serving plate; lift off mold. Serve plain, or with mayonnaise or salad dressing, if you wish.
Yield: 6 servings
Ingredients
Directions
Soften gelatin in 1 cup of the tomato juice in a 2-cup measuring cup.
Combine remaining 1 cup tomato juice, brown sugar, lemon juice, and Worcestershire sauce in a large saucepan; heat to boiling; simmer 5 minutes. Stir in gelatin mixture until dissolved; remove from heat. Stir in beans and mix well.
Spoon into a 6-cup mold. Chill several hours, or until firm.
Just before serving, run a sharp-tip, thin-blade knife around the top of the mold, then dip mold very quickly in and out of a pan of hot water. Invert onto serving plate; lift off mold. Serve plain, or with mayonnaise or salad dressing, if you wish.
Yield: 6 servings
I’m looking to make a chili aspic. I’ve played with aspic before and learned that the solid pieces made it fall apart upon cutting into it. Do you remember if the beans did that? I was thinking I would have to blend everything so it would stay more solid when I cut into it. But this presentation is prettier…
Honestly, I don’t think we ever cut this one. I think Tom just tested it and then we melted it down and ate it hot. But I remember it being pretty solid, so I say go for it!