Tomato Artichoke Aspic Recipe

Summary

Servings18CuisineAmerican

Ingredients

 
4 envelopes unflavored gelatin
 
3/4 cup cold water
 
5 cups vegetable cocktail juice
 
1 tablespoon lemon juice
 
1 teaspoon Worcestershire sauce
 
1/4 teaspoon hot sauce
 
1/4 teaspoon white pepper
 
5 carrots, finely chopped
 
1 (14-ounce) can artichoke hearts, drained and coarsely chopped
 
3/4 cup finely chopped celery
 
1/2 cup minced fresh parsley
 
1/2 cup finely chopped green pepper Lettuce' leaves Lemon halves (optional) Paprika (optional)

Directions

Sprinkle gelatin over cold water, and let stand 5 minutes.
Bring vegetable cocktail juice to a boil; add gelatin, and cook over medium heat until gelatin dissolves, stirring constantly and scraping sides occasionally.
Stir in lemon juice, Worcestershire sauce, hot sauce, and pepper; chill until the consistency of unbeaten egg white-Fold in next 5 ingredients; spoon into a lightly oiled 9-cup mold.
Cover and chill until firm.
Unmold on a lettuce-lined plate.
Garnish with lemon halves sprinkled with paprika, if desired.

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