Maybe you have to be related to one of these Baltimore women to like it, but I love tomato aspic; I think it’s in my genes to like tomato aspic. Here’s Audrey’s recipe, as given to her sister, my grandmother, and then to my aunt. Yes, raspberry gelatin is an ingredient.
1 large package raspberry Jello
2 packages Knox gelatin
3/4 cup tomato juice
1/2 cup boiling water
3 cans stewed tomatoes, undrained
6 drops Tabasco
Dissolve the two gelatins in the tomato juice.
When dissolved, add boiling water.
Add 3 cans stewed tomatoes, undrained, pureed in a blender or food processor.
Add 6 drops Tabasco.
Pour into a 8-by-8 inch glass pan. Chill until set.
For the dressing
1/2 cup mayonnaise
1/2 cup sour cream
2 teaspoons horseradish
1 tablespoon Durkee Famous Sauce (optional)
Stir all together.
Serve a dollop on top of each serving of aspic.
Rockport resident Heather Atwood writes the Food for Thought column weekly. Questions and comments may be directed to email@example.com. Follow her blog at HeatherAtwood.com.