Tangy Tomato Aspic

Canadian Thanksgiving is on a different day than American Thanksgiving but historic recipes are welcome in any country. This one stands the test of time.
Calgarian Georgia DesMarais had a hard time finding a "jelly" pan in the USA but found a bundt pan was a good alternative.



TANGY TOMATO ASPIC from Georgia Desmarais


1 & 1/4 CUPS BOILING WATER
1/2 t ONION JUICE
1 PACKAGE LEMON JELLO (3 OZ)
1/8 t RED PEPPER SAUCE
1 CAN TOMATO SAUCE (8 OZ)
DASH CLOVES
1 & 1/2 T VINEGAR
2 CUPS DICED CELERY
1/2 t SALT
1 LB DICED SHRIMP

Pour boiling water over gelatin in bowl, stirring until gelatin is dissolved. Stir in tomato sauce, vinegar & seasonings. Pour into a jelly mold and refrigerate until set.

Combine celery, shrimp and a little mayo in bowl and mix. Unmold aspic on plate and mound shrimp mixture in center. Serve with lemon wedges.