Tomato aspic w/ crabmeat salad

Yield: 7 Servings

Ingredients:

1 1/2 Unflavored gelatin envelopes
1/2 c Cold water
3 1/2 c Crushed canned tomatoes or -canned tomato pulp -coarsely chopped
3 tb Grated onion
3 tb Grated green bell pepper
1 ts Worcestershire sauce
2 ds Tabasco
2 tb Red wine vinegar or fresh -lemon juice
1/4 ts Black pepper
1 1/2 ts Salt or to taste
3 c Picked-over fresh crabmeat

Instructions:

-chilled Homemade Mayonnaise Lemon juice Sprinkle gelatin over water in a saucer. Meanwhile heat crushed tomatoes in a saucepan. Stir softened gelatin into the tomatoes off the heat. Add onion green pepper Worcestershire sauce Tabasco vinegar or lemon juice pepper and salt. Mix thoroughly and pour into a 6-cup ring mold. Refrigerate for several hours or until thoroughly set. To serve loosen the aspic by placing the mold briefly in a pan of hot water. Then turn it onto a serving plate making sure it is centered. Re-refrigerate until it has set again. Toss the crabmeat with the mayonnaise and a bit of lemon juice and heap into the middle of the aspic ring. The crabmeat salad should not be too seasoned because the aspic is very spicy. Serves 6-8. Source: Lee Bailey's Soup Meals sent to me from Misty Simon in the Old Cookbooks Looking for a New Home swap. MM: Lyn. From: Lyn Ortiz Date: 10 Oct 96