Tomato Artichoke Aspic
|Unflavored gelatin||4 Tablespoon|
|Cold water||3⁄4 Cup (12 tbs)|
|Vegetable cocktail juice||5 Cup (80 tbs)|
|Lemon juice||1 Tablespoon|
|Worcestershire sauce||1 Teaspoon|
|Hot sauce||1⁄4 Teaspoon|
|Pepper white||1⁄4 Teaspoon|
|Carrots||5 , finely chopped|
|Canned artichoke heart||14 Ounce, drained and coarsely chopped|
|Chopped celery||3⁄4 Cup (12 tbs), chopped finely|
|Minced parsley||1⁄2 Cup (8 tbs) (Fresh)|
|Chopped green pepper||1⁄2 Cup (8 tbs)|
Sprinkle gelatin over cold water, and let stand 5 minutes.
Bring vegetable cocktail juice to a boil; add gelatin, and cook over medium heat until gelatin dissolves, stirring constantly and scraping sides occasionally.
Stir in lemon juice, Worcestershire sauce, hot sauce, and pepper; chill until the consistency of unbeaten egg white-Fold in next 5 ingredients; spoon into a lightly oiled 9-cup mold.
Cover and chill until firm.
Unmold on a lettuce-lined plate.
Garnish with lemon halves sprinkled with paprika, if desired.