Spicy Tomato Aspic a La New Perry Hotel
 
3-1/2 envelope  unflavored gelatin
48 oz.  v8 juice
1-1/2 tsp  salt
3 Tbsp  fresh lemon juice
1-1/2 Tbsp  worcestershire sauce lea & perrins or french's
  dashes of tabasco, to taste optional
2/3 cup  chopped sweet bell pepper optional
1 cup  celery scraped, strings removed, chopped
1-1/2 can  water chestnuts, sliced thin
 
put gelatin in cup and add 3/4 cup v8 juice. heat remaining v8 (do not 
boil0. add gelatin to hot juice. add seasonings. taste to adjust 
seasonings. put in refrigerator (or freezer, but watch closely) until it 
starts to thicken. then add chopped vegetables. pour into lightly oiled 
individula molds and refrigerate until firm. 
 
serve on crisp fresh lettuce with a spoonful of mayonaisse on it. new 
perry hotel often filled these with chicken or shrimp salad. recipes from 
the new perry hotel, by bobbe nelson, 1992. new perry hotel, perry, 
georgia 
 
inserts by nita holleman 
 
-- 
(ID: 9536) Mirror: rec.food.recipes: Sat, Dec 20, 2003


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