Vegetable Aspic Recipe
Ingredients
| Unflavored gelatin | 1 Teaspoon | |
| 3/4 cup unsweetened apple juice | ||
| Cider vinegar | 1/3 Cup (16 tbs) | |
| 1 cup frozen English peas, thawed and drained | ||
| 1 cup frozen French-style green beans, thawed and drained | ||
| Artichoke | 1 Can (10oz), chopped | |
| 1 (2-ounce) jar diced pimiento, drained | ||
| Ripe olives | 2 Tablespoon, chopped | |
| Onion | 1 Tablespoon, finley chopped | |
| Prepared horseradish | 1 1/2 Teaspoon | |
| Pepper | 1/8 Teaspoon | |
| Vegetable cooking spray | ||
| Lettuce leaves | 8 | |
Directions
Combine gelatin and apple juice in a small saucepan; let stand 1 minute.
Cook over medium heat 1 minute or until gelatin dissolves, stirring constantly.
Remove from heat; stir in vinegar.
Chill until mixture reaches consistency of unbeaten egg white.
Combine peas, green beans, artichoke heatts, pimiento, olives, onion, horseradish, and pepper in a large bowl; odd gelatin mixture, stirring gently.
Spoon mixture into 8 (1/2-cup) molds coated with cooking spray; cover and refrigerate overnight or until set.
Unmold onto individual lettuce-lined serving plates.
Cook over medium heat 1 minute or until gelatin dissolves, stirring constantly.
Remove from heat; stir in vinegar.
Chill until mixture reaches consistency of unbeaten egg white.
Combine peas, green beans, artichoke heatts, pimiento, olives, onion, horseradish, and pepper in a large bowl; odd gelatin mixture, stirring gently.
Spoon mixture into 8 (1/2-cup) molds coated with cooking spray; cover and refrigerate overnight or until set.
Unmold onto individual lettuce-lined serving plates.
Chef
