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Recipe: Campbell's Tomato Soup Aspic Salad (1940's)

Salads - Fruit, Gelatin
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
MsgID: 018800
Shared by: R. Barton - Sacramento, CA
Board: Vintage Recipes at Recipelink.com
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