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Melissa Dallas

Rec: Stagecoach Inn Tomato Aspic

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Joined: Jan 8, 2006

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Posted to Thread #16998 at 7:56 am on Nov 28, 2009

My aunt adores this stuff. They used to make the long drive to Salado frequently for Sunday lunch. She remembers this as being absolutely smooth - no veggies in it. It was garnished with a dab of mayo. I omitted the onions per her memory, added a small slice of onion to the simmering juice and served with mayo, diced sweet onion and diced celery on the side for people to garnish their own. I also cut the recipe in half for an 8X8 pan.

As published in the Fort Worth Star-Telegram back in 1993:

STAGECOACH INN TOMATO ASPIC

2 (46 oz. each) cans tomato juice
1 tablespoon dry mustard
1 bay leaf
2 whole cloves
1 tablespoon sugar
1 dash Accent, optional
1/2 teaspoon celery seed
1/2 teaspoon orange juice
1 (3 oz.) package lemon jello-o
3 tablespoons gelatin
2 cups cold water
Juice of 1 lemon
1 medium onion, finely chopped

Combine mustard, bay leaf, cloves, sugar, and Accent with 1 can tomato juice in large saucepan. Simmer, do not boil, for 1 hour.
Combine remaining ingredients in a large bowl. Strain hot mixture into cold mixture and stir. Pour into 9 x 13x 2-inch pan. Sprinkle onions onto mixture. Place in refrigerator to set for at least 5 hours, or overnight. Slice into squares and serve on lettuce leaves. The aspic can also be jelled in individual molds.

Note: 1 cup chopped celery can also be added to give the aspic more texture. Serves 12-15.


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