Avocado And Tomato Salad Mold Recipe
Ingredients
Avocado Aspic
1 envelope (1 tablespoon) unflavored gelatin
1/4 cup cold water
1 cup boiling water
1 teaspoon sugar
2 tablespoons lemon juice
1 cup mashed avocado (1 large)
1/2 cup each commercial sour cream and mayonnaise
1 teaspoon salt Pepper and dash of cayenne
Tomato Aspic
1 envelope (1 tablespoon) unflavored gelatin
1/4 cup cold water
1 cup boiling water
2 tablespoons sugar
1 can (10 oz.) tomato soup
1 tablespoon lemon juice
1/4 teaspoon salt
Directions
Soften gelatin in cold water, pour in boiling water, and stir until dissolved.
Add sugar and 1 tablespoon of the lemon juice.
Chill until slightly thickened.
Immediately after mashing avocado, add the other tablespoon lemon juice, sour cream, mayonnaise, salt, pepper, and cayenne.
Mix thoroughly with chilled gelatin.
Pour into 2-quart mold.
Chill until set.
Soften gelatin in cold water; dissolve in boiling water.
Add sugar, soup, lemon juice, and salt.
Pour over firm avocado aspic.
Chill until set.
Unmold on greens.
Add sugar and 1 tablespoon of the lemon juice.
Chill until slightly thickened.
Immediately after mashing avocado, add the other tablespoon lemon juice, sour cream, mayonnaise, salt, pepper, and cayenne.
Mix thoroughly with chilled gelatin.
Pour into 2-quart mold.
Chill until set.
Soften gelatin in cold water; dissolve in boiling water.
Add sugar, soup, lemon juice, and salt.
Pour over firm avocado aspic.
Chill until set.
Unmold on greens.
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