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| Tomato Aspic in Horseradish Sauce -- Micky Long |
| Makes 1 quart, serves 8-10 6 oz. lemon gelatin, dissolved in 1 � cup boiling water. Add 15 oz. can tomato sauce 1 T. Worcestershire sauce 1 T. vinegar Cool to thicken slightly. Add 1 can tiny shrimp or crabmeat 1 cup chopped celery 1 cup minced or finely chopped onion 1 T. prepared horseradish or 1 T. dry horseradish � to 1 T. tobasco sauce Pour into mold and chill. Horseradish Mayo Mix: 1 � cup mayonnaise 2 tsp. Fresh snipped chive (or 1 tsp. dried) 1 T. prepared or 1 T. dried horseradish Serve on side. |