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Prep Time: 20 Minutes Cook Time: 280 Minutes |
Ready In: 300 Minutes Servings: 6 |
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Aspic is French for jelly. Originally it referred to a meat jelly, but there are now many varieties of fruit and vegetable aspics. This is great for picnics, and goes nicely with fried chicken. Ingredients:
1/2 cup cold water |
2 tablespoons unflavored gelatin |
3 1/2 cups tomato juice or 3 1/2 cups v 8 vegetable juice |
2 tablespoons onion juice |
1 2/3 tablespoons lemon juice |
1 teaspoon sugar (or to taste) |
3/4 teaspoon worcestershire sauce |
1/8 teaspoon white pepper |
1 cup olive, chopped |
1 cup celery, chopped |
1 cup pecans, chopped |
lettuce, to taste |
Directions:
1. In a bowl, sprinkle gelatin over cold water; let soak for 3 minutes to soften gelatin.
2. In a saucepan, mix together tomato juice, gelatin, onion juice, lemon juice, sugar, and Worcestershire sauce; bring to a boil, and stir until gelatin dissolves.
3. Let simmer 15 minutes.
4. Add olives, celery, and pecans, and allow to cool.
5. Pour into individual molds.
6. Refrigerate until firm (about 5 hours) before serving.
7. Serve on a bed of lettuce.
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