Dislike.

Love it.

Neutral. If served at a sit down meal, I would eat at least part of it. If on a buffet table, I would most likely pass it up.

I'm just not that fond of gelatinous foods. It's a texture issue, not a flavor issue.

Years ago I belonged to a church group, we met at noon once a month.It was always salads brought by each member.One person would bring tomato aspic and I loved it. She chopped canned tomatoes and put them in a pan with the juice and brought to a boil. Then added box of lemon jello and mixed all together.Put mixture back in the can and chilled. When ready to serve pushed out of can and sliced.I've not had it in years, might have to make it.

Love it. I have my mother's recipe-time consuming, but worth it!

I pass not my taste don't care for the look or texture.

I pass not my taste don't care for the look or texture.

I like tomato aspic. Mom used to make it with grated carrots, veey tasty.

I've never had it so can't comment either way. suspect I wouldn't like it though because I'm not very fond of jello based salads.

Love it! Especially my Mom's aspic. She makes it with dollops of seasoned cream cheese in the middle and usually serves it with marinaded vegetables.

I haven't had it for years--since my grandmother made it. I don't even remember if I liked it or not, but I think I did. I think hers had celery in it and tasted a little like V-8.

Are you going to make it for your Monday luncheon? If so, do you take it out of the mold before you go or wait until you get there? It's so hot here, it'd melt!

Just the look of it always turned me off and the consistency of the smooth jello and the crunch of the veggies...I don't think so.

Yuk!

I like it but then again, I like jello salads.

Last time I made it, I added a seafood mix and it was a hit!

Here's my mother's recipe and of course you have to put a dollop of mayo on top :o) Gonna skip the veggies and add the seafood with finely chopped onion or maybe grated.

Sharing my mom's aspic
4 cups V-8 juice
3 envelopes unflavored gelatin
1 tablespoon Worcestershire sauce
1 tablespoon cider vinegar
2 tablespoons fresh lemon juice
1 tablespoon grated onion
1 teaspoon salt
dash of Tabasco sauce
1 cup finely chopped celery
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.

YUMMY! Glenda, I love tomato aspic and I am printing out your mother's recipe so I can try it. Yum!

Yummy!

No, I do not care for it.

Sue

Aspic anything, blech.

Honestly, the thought of that makes me nauseous. But then again I only like tomatoes in marinara sauce. No raw tomatoes, no stewed tomatoes or tomato pie or chunks of tomato...yuck.

Not my cup of tea.

I don't even know what it is.

It's in the frig, now, and I added the seafood mix, instead of the celery and tomatoes. Was a hit last time I made it for potluck couple years ago.

I bought vegetable crackers to go with it

Mother always had it for her summer parties, and I so disliked it as a child, but I love it now.

This is a pic, not mine, it's not ready to unmold.

{{!gwi}}