This recipe was recommended to me by Chuck Reeves, a twist on the tomato aspic, and is found on Cooks.com. Tomato aspic is an old fashioned recipe that was at most potlucks or gatherings as well as lime Jello with cottage cheese and pineapple. Potlucks are great to share and taste those dishes one doesn't often make at home.

History:  Aspics are made of gelatin, most often served in the shape of a fancy mold.  They date back to the middle ages, with a detailed recipe of aspic being written in 1375. Aspics were first made in the United States in the 19th century. At that time, grocery store packets of gelatin did not exist, so making gelatin was an incredibly time-intensive process that required the boiling of animal bones and hooves to extract the collagen. The broth simmered for several hours until it became protein rich and velvety. It was then clarified, and once cooled, the liquid set into what most folks would recognize as gelatin (source: What's Cooking, America) It goes on to say that powdered gelatin was patented in 1845.

Chuck mentioned he had substituted V8 juice for tomato juice and probably wouldn't do that again, in case that thought crossed your mind.

INGREDIENTS:

2 Tbsp (2 packs) unflavored gelatin 1 tsp salt

½ c. cold water 3 c. tomato juice

½ c. chopped celery 2 Tbsp lemon juice

1 Tbsp grated onion 1/8 tsp cayenne pepper

1 Tbsp agave syrup or honey

1 (4 ½ oz) can shrimp, drained and broken in pieces

DIRECTIONS:

Soften gelatin in cold water. Combine in saucepan tomato juice, celery, lemon juice, onion, salt, sweetening and cayenne pepper. Bring mixture to a boil; reduce heat and simmer for 10 minutes. Stir in softened gelatin and shrimp. Pour 2 cups into a 1 ½ quart mold or 9 x 5 x 3 inch loaf pan.(rinse mold/pan with cold water just before using). Refrigerate until firm.

Prepare Cheese Layer. Spoon on top of chilled aspic. Chill until firm, Top with remaining aspic. Chill until firm.

Cheese Layer

1 Tbsp (envelope) unflavored gelatin ½ tsp salt

2 Tbsp cold water ¼ c. yogurt

1 ½ c. sieved cottage cheese ½ c. boiling water

2 Tbsp minced parsley

Soften gelatin in cold water. Add boiling water, stir until gelatin is dissolved. Add remaining ingredients. Mix well

MY NOTES:

As I am reading this, it looks to be a healthy recipe and would be a good one for lunches. Like most recipes, there are several different versions of Tomato Aspic. Let me know if you make this and your thoughts.

OMG-A story to share as you will all say, oh my gosh. A church member shared she had put a sheet pan in the oven, making a cake. A short while later, a horrible smell came from the oven. It turns out she had the plastic cover under the sheet pan when she put it in the oven, so had melted plastic everywhere, let alone the fumes. She said they spent pretty much that day trying to clean the plastic off and air out the house. I believe they decided to buy a new oven rack. Can you imagine??!!! Uggh.

ENJOY!