I might have to try that with the crab, it looks very nice. I am sure there won't be left overs.

Glenda, I have never in my life had tomato aspic. Yours looks delicious and I would certainly eat that.

I inherited the aspic mold from my mother, and I guarantee she used it to make aspic many many times!

Hers was the traditional with celery and olives!

And you gotta have a dollop of mayo with your aspic. I added some basil, cause basil and tomatoes go so well together.

Wish I had some fresh basil.

It looks yummy, Glenda. Wish I was going to your luncheon!

P.S. Your picture is perfect!

Glenda! Right on my very own deck I have a pot of regular basil and one of Greek basil. I would gladly share. I am trying to make myself use it more often. It was cheaper to pot a small plant than to pay the exorbitant price for fresh basil in the store!

Looks great, Glenda! I've never had it with crab, but it's bound to be good.

Looks wonderful! How about the recipe, I have never made it before but love tomatoes. In fact come to think of it I have never had any aspic except the Glorieta tomato aspic my mother bought year and years ago.

Never ate it, but the picture looks like it might be good!?
If there are no big chunks of tomatoes I would definitely try it for sure!

I never even heard of tomato aspic in my life until about a year ago, when someone made one for a party I went to. I really wish I could like it, because I LOVE all the stuff that goes into them...I love tomato and olive, and celery, etc...but I just can't get over it being in a gelatin/jello type form.

I think adding the crab is a great idea though.

Glenda must be busy today, she hasn't seen it yet. Nothing better than a tried and true recipe, especially one from a previous generation.

Today was the potluck luncheon and I'm just in and checking the KT.

T'was a hit and what was leftover gals took home some for dinner tonight

Sharing my mom's aspic
4 cups V-8 juice **use tomato juice
3 envelopes unflavored gelatin
1 tablespoon Worcestershire sauce
1 tablespoon cider vinegar **used white wine vinegar
2 tablespoons fresh lemon juice
1 tablespoon grated onion
1 tsp teaspoon salt
dash of Tabasco sauce **Used Franks plus 1/4 cayenne pepper
1 cup finely chopped celery **left off celery and olives and used one cup of shredded imitation crab meat
1 cup sliced stuffed green olives
8 romaine or leaf lettuce leaves
mayonnaise for garnish
In a large bowl combine cup of the V-8 juice and the gelatin and let soak to soften. In a saucepan, heat the remaining V-8 juice, add it to the gelatin and stir till the gelatin has dissolved. Add the Worcestershire, vinegar, lemon juice, onion, salt and Tabasco. Stir well. Place the bowl in the refrigerator and chill until the mixture is slightly thickened.
Add the celery and olives and stir until well blended. Transfer the mixture to a shallow baking dish or eight individual molds, cover with plastic wrap and chill until firm. Serve the aspic on lettuce leaves and top each portion with a dollop of mayonnaise.

Mayonnaise I sprinkled with dried basil