CAMPBELL'S TOMATO SOUP ASPIC SALAD
2 Tbsp Knox Unflavored Gelatin
3/4 cup water, divided use
1 (10 oz) can Campbell's Condensed Cream of Tomato Soup
6 oz cream cheese, softened
1 cup mayonnaise
1 Tbsp lemon juice
GARNISHES:
Lettuce, carrot curls, other sliced vegetables, fresh parsley, etc.
Soften gelatin in 1/2 cup water.
Add remaining 1/4 cup of water to (undiluted) tomato soup, mix well and heat to a simmer.
Remove from heat; add softened gelatin and cream cheese;
beat smooth with mixer. Cool.
Fold in mayonnaise and lemon juice. Pour in gelatin mold (about 7 1/2 inch diameter); Chill 3-4 hours.
To serve, unmold onto lettuce and garnish with carrot curls, other sliced vegetables, parsley, etc.
Makes 8 servings
Source: Campbell's Soup ad Ladies' Home Journal magazine 7/1/1949
2 Tbsp Knox Unflavored Gelatin
3/4 cup water, divided use
1 (10 oz) can Campbell's Condensed Cream of Tomato Soup
6 oz cream cheese, softened
1 cup mayonnaise
1 Tbsp lemon juice
GARNISHES:
Lettuce, carrot curls, other sliced vegetables, fresh parsley, etc.
Soften gelatin in 1/2 cup water.
Add remaining 1/4 cup of water to (undiluted) tomato soup, mix well and heat to a simmer.
Remove from heat; add softened gelatin and cream cheese;
beat smooth with mixer. Cool.
Fold in mayonnaise and lemon juice. Pour in gelatin mold (about 7 1/2 inch diameter); Chill 3-4 hours.
To serve, unmold onto lettuce and garnish with carrot curls, other sliced vegetables, parsley, etc.
Makes 8 servings
Source: Campbell's Soup ad Ladies' Home Journal magazine 7/1/1949
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