Prep time: 15 minutes
Cook time: 5 minutes
Serves: 6 to 8
Here is another aspic recipe for Karen Sherve. It comes from Carolyn J. Newell of Citrus Heights. Newell's husband, Richard, prepared this aspic; it was always a hit with their guests. You can use a mold for this aspic, but Newell says they often served it right from the bowl.
Digital Access for only $0.99
For the most comprehensive local coverage, subscribe today.
3 cups tomato juice
3 tablespoons Lea & Perrins Worcestershire sauce
A few drops of Tabasco sauce
2 envelopes Knox unflavored gelatin
¾ cup finely diced celery
¾ cup finely chopped green onion tops
20 to 30 sliced stuffed green olives
½ cup finely diced sweet pickles
½ pound salad shrimp (very small shrimp)
In a saucepan, heat tomato juice to a slow boil. Add Worcestershire sauce and Tabasco. Remove from heat. In a bowl, place Knox gelatin. Add hot tomato juice mixture and stir vigorously. When dissolved, refrigerate until just before firming. Stir twice. Add all at once the celery, onion tops, olives, pickles and shrimp. Pour into mold and refrigerate until firm and set. Unmold onto serving plate.
Note: The prep time does not include the refrigeration time.
Per serving, based on 6 servings: 120 calories; 11 grams protein; 15 grams carbohydrates; 2 grams fat (1 saturated, 1 mono- unsaturated); 79 milligrams cholesterol; 1,490 milligrams sodium; 1 gram fiber; 10 grams sugar; 8 percent calories from fat.