Artichoke Aspic Recipe
Ingredients
| Unflavored gelatin | 3 Tablespoon | |
| Tomato soup | 2 Can (20 oz) | |
| Tomato juice | 1 Can (10 oz) | |
| Seasoning salt | 1 Dash | |
| Red pepper | 1 Dash | |
| Worcestershire sauce | 1 Dash | |
| Lemon | 1 , juiced | |
| Dressing | 2 Tablespoon (Durkee's) | |
| Celery stalk | 3 , minced | |
| Green onions | 2 , minced | |
| Lettuce | 1 Cup (16 tbs) | |
| Hard boiled eggs | 6 , sliced | |
| Mayonnaise | 1 Tablespoon | |
| Marinated artichokes | 6 Ounce (drained) |
Nutrition Facts
Serving size: Complete recipe
Calories 1291 Calories from Fat 579
% Daily Value*
Total Fat 64 g99.1%
Saturated Fat 14 g70.1%
Trans Fat 0 g
Cholesterol 1472.3 mg490.8%
Sodium 3563.4 mg148.5%
Total Carbohydrates 86 g28.8%
Dietary Fiber 16 g64.1%
Sugars 47.7 g
Protein 92 g183.1%
Vitamin A 218.8% Vitamin C 225%
Calcium 50.3% Iron 46.8%
*Based on a 2000 Calorie diet
Directions
1. In 3/4 cup water, soften the gelatin.
2. In a saucepan, pour in the soup, tomato juice and 1 juice can water and bring in to the boiling point.
3. Add the gelatin and stir until dissolved and set aside to cool.
4. Add seasonings to taste, lemon juice and Durkee's dressing and chill until partially set.
5. Fold in celery, onions and artichokes; pour into individual molds and again chill until set.
SERVING
6. Place the lettuce on serving plates and cover the lettuce with the aspic salad, garnished with egg slices and mayonnaise.
Chef
