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Tomato Artichoke Aspic Recipe
|Unflavored gelatin||4 Tablespoon|
|Cold water||3⁄4 Cup (12 tbs)|
|Vegetable cocktail juice||5 Cup (80 tbs)|
|Lemon juice||1 Tablespoon|
|Worcestershire sauce||1 Teaspoon|
|Hot sauce||1⁄4 Teaspoon|
|Pepper white||1⁄4 Teaspoon|
|Carrots||5 , finely chopped|
|Canned artichoke heart||14 Ounce, drained and coarsely chopped|
|Chopped celery||3⁄4 Cup (12 tbs), chopped finely|
|Minced parsley||1⁄2 Cup (8 tbs) (Fresh)|
|Chopped green pepper||1⁄2 Cup (8 tbs)|
Calories 53 Calories from Fat 13
% Daily Value*
Total Fat 1 g2%
Saturated Fat 0.02 g0.12%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 279.4 mg11.6%
Total Carbohydrates 7 g2.3%
Dietary Fiber 1.2 g4.9%
Sugars 3.2 g
Protein 4 g7.1%
Vitamin A 81% Vitamin C 44.8%
Calcium 3.6% Iron 2.9%
*Based on a 2000 Calorie diet
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.