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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Ingredients:
1 (28-ounce) can whole tomatoes, undrained |
4 stalks celery with leaves, cut in half |
3 tablespoons chopped onion |
2 tablespoons lemon juice |
1 bay leaf |
1 teaspoon salt |
1/2 teaspoon paprika |
3 envelopes unflavored gelatin |
1 (24-ounce) can vegetable cocktail juice, divided |
1 (8-ounce) can artichoke hearts, drained and chopped |
1 (8-ounce) can sliced water chestnuts, drained and chopped |
1 hard-cooked egg, chopped |
1/2 cup finely chopped celery |
1/4 cup finely chopped green pepper |
1 1/2 tablespoons finely chopped pimiento-stuffed olives |
lettuce leaves |
mayonnaise |
Directions:
1. Combine tomatoes, celery stalks, onion, lemon juice, bay leaf, salt, and paprika in a large, heavy saucepan. Cover and cook over medium heat 15 minutes. Strain mixture, reserving tomato juice and discarding vegetables and bay leaf. Return tomato juice to saucepan.
2. Dissolve gelatin in 1/2 cup vegetable cocktail juice, stirring well. Add gelatin mixture to tomato juice in saucepan. Add additional vegetable cocktail juice to yield 4 cups. Chill until mixture reaches the consistency of unbeaten egg whites.
3. Fold in artichoke hearts, water chestnuts, egg, celery, green pepper, and olives. Pour mixture evenly into 8 lightly oiled 1/2-cup heart-shaped molds. Refrigerate until firm.
4. Unmold aspics onto individual lettuce-lined salad plates; garnish each with a dollop of mayonnaise.
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