« Food & Drinks  Don't turn up your nose to aspic  by Jack
Taylor  It's an old school dish and when I tell people about it
they freeze in horror.  Aspic is plain gelatin and you can
suspend just about anything you want in it.  Some recipes call
for meat, lesser cuts, and you basically are making something
like head cheese.  Fear not jello lovers.  When a spicy tomato
juice is added to gelatin you get a refreshing, tasty tidbit
that if your dinner mates won't eat, then all the more for you.
 For all of the fruit jello dishes that end up in church
basements and family picnics across the upper midwest, I can't
believe people have such difficulty eating tomato aspic.
 Especially given resident's appetites for homegrown tomatoes. 
It's easy too.  Just heat a packet of plain gelatine and add
2/3's cup of tomato juice.  Try V-8 or any of the other spicy
juices on the shelves.  Pour it into a mold and after it starts
thickening add whatever you want.  I add chopped green onions,
green olives, celery, a dash of worce