Ribbon Aspic Recipe
Summary
CourseSide Dish
Ingredients
Cheese Layer:
1 envelope unflavored gelatine
1/2 cup milk
3 cups cottage cheese
1/2 cup chopped cucumber
2 tablespoons minced onion
Aspic Layer:
1 envelope unflavored gelatine
1/2 cup cold water
1 can (10 3/4 ounces) condensed tomato soup
1 tablespoon lemon juice
1/2 teaspoon dried dill leaves, crushed
1 1/2 cups diced cooked shrimp
Directions
In saucepan, sprinkle 1 envelope gelatine on milk to soften.
Place over low heat, stirring until gelatine is dissolved.
Remove from heat; stir in cheese, cucumber, and onion.
In bottom of loaf pan (9x5x3 inches), spoon in half of cheese mixture.
Chill until slightly firm.
Meanwhile, in saucepan, sprinkle 1 envelope gelatine on 1/2 cup cold water to soften.
Place over low heat, stirring until gelatine is dissolved.
Remove from heat; stir in soup, juice, and dill.
Chill until slightly thickened.
Fold in shrimp.
Pour onto cheese layer.
Chill until slightly firm.
Top with remaining cheese mixture.
Chill until firm.
Unmold; garnish with shrimp, cucumber, and pimiento strips, if desired.
Place over low heat, stirring until gelatine is dissolved.
Remove from heat; stir in cheese, cucumber, and onion.
In bottom of loaf pan (9x5x3 inches), spoon in half of cheese mixture.
Chill until slightly firm.
Meanwhile, in saucepan, sprinkle 1 envelope gelatine on 1/2 cup cold water to soften.
Place over low heat, stirring until gelatine is dissolved.
Remove from heat; stir in soup, juice, and dill.
Chill until slightly thickened.
Fold in shrimp.
Pour onto cheese layer.
Chill until slightly firm.
Top with remaining cheese mixture.
Chill until firm.
Unmold; garnish with shrimp, cucumber, and pimiento strips, if desired.
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