Layered Lemon Tomato Aspic
1 (8 oz) can tomato sauce
1 (3 oz) package lemon jello
1 cup cold water
1 tablespoon white vinegar
1 (16 oz) carton 4% milkfat small curd cottage cheese
½ cup celery, finely chopped
½ cup green pepper, finely chopped
½ cup green onions, finely chopped
3 tablespoons Italian parsley, finely chopped
2 tablespoons mayonnaise
½ teaspoon horseradish
1 dash Worcestershire sauce
1 dash of Tabasco
¼ teaspoon salt
⅛ teaspoon pepper
In a small saucepan over medium low heat, add the tomato sauce. When heated through (about 3 minutes), add the package of lemon jello mix and stir until dissolved. Remove from heat and add in the cold water and vinegar. Set aside.
In a medium size bowl, mix together the cottage cheese and the rest of the ingredients; cover and chill.
In a 8x8” glass dish, begin the layering process. Pour in half of the jello mixture and chill in the refrigerator for one hour.
Next, spread the cottage cheese mixture over the top and chill for one hour.
Finally, spoon on the remainder of the jello mixture and chill for another hour or until set.