Jellied Chicken Aspic Ring Recipe
Ingredients
| Unflavored gelatin | 1 Tablespoon | |
| Cold water | 2 Tablespoon | |
| Hot tomato juice | 2 Cup (32 tbs) | |
| Lemon juice | 1 Tablespoon | |
| Salt | 1 Teaspoon | |
| Unflavored gelatin | 1 Tablespoon | |
| Cubed bologna | 1 Cup (16 tbs) | |
| Drained kidney beans | 2 Cup (32 tbs) | |
| Mayonnaise | 1 Cup (16 tbs) | |
| Cooked rice | 1 1⁄2 Cup (24 tbs) | |
| Light cream | 1⁄2 Cup (8 tbs) | |
| Diced cooked chicken | 1 Cup (16 tbs) | |
| Chopped celery | 1⁄2 Cup (8 tbs) | |
| Chopped green pepper | 1⁄4 Cup (4 tbs) | |
| Salt | 1⁄2 Teaspoon | |
| Paprika | 1⁄4 Teaspoon | |
| Dried tarragon | 1⁄4 Teaspoon |
Nutrition Facts
Serving size
Calories 644 Calories from Fat 326
% Daily Value*
Total Fat 36 g56%
Saturated Fat 8.6 g42.8%
Trans Fat 0.4 g
Cholesterol 74.1 mg24.7%
Sodium 902.9 mg37.6%
Total Carbohydrates 52 g17.2%
Dietary Fiber 10 g40.2%
Sugars 3.8 g
Protein 28 g56.1%
Vitamin A 17.6% Vitamin C 48.8%
Calcium 8.8% Iron 29.8%
*Based on a 2000 Calorie diet
Directions
cold water, let stand to soften.
Add hot tomato juice and stir until dissolved.
Add lemon juice and salt.
Pour into 1 1/2 -quart ring mold and chill until firm.
Soften the remaining gelatin in 2 tbs.
cold water.
Dissolve over hot water.
Add mayonnaise and blend.
Add rice, cream, chicken, celery, green pepper, salt, paprika and tarragon.
Pour over firm tomato layer in ring mold.
Chill until firm.
Serve on a bed of salad greens, garnished with mayonnaise.
Chef
