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Jellied Chicken Aspic Ring

Salad.Dominion's picture
Delve into this Jellied Chicken Aspic Ring which is a sure hit for the rest of the season. Follow this extremely simple recipe for Jellied Chicken Aspic Ring and enjoy it with your loved ones!
  Unflavored gelatin 1 Tablespoon
  Cold water 2 Tablespoon
  Hot tomato juice 2 Cup (32 tbs)
  Lemon juice 1 Tablespoon
  Salt 1 Teaspoon
  Cubed bologna 1 Cup (16 tbs)
  Drained kidney beans 2 Cup (32 tbs)
  Mayonnaise 1 Cup (16 tbs)
  Cooked rice 1 1⁄2 Cup (24 tbs)
  Light cream 1⁄2 Cup (8 tbs)
  Diced cooked chicken 1 Cup (16 tbs)
  Chopped celery 1⁄2 Cup (8 tbs)
  Chopped green pepper 1⁄4 Cup (4 tbs)
  Salt 1⁄2 Teaspoon
  Paprika 1⁄4 Teaspoon
  Dried tarragon 1⁄4 Teaspoon

Combine 1 envelope gelatin and 2 tbs.
cold water, let stand to soften.
Add hot tomato juice and stir until dissolved.
Add lemon juice and salt.
Pour into 1 1/2 -quart ring mold and chill until firm.
Soften the remaining gelatin in 2 tbs.
cold water.
Dissolve over hot water.
Add mayonnaise and blend.
Add rice, cream, chicken, celery, green pepper, salt, paprika and tarragon.
Pour over firm tomato layer in ring mold.
Chill until firm.
Serve on a bed of salad greens, garnished with mayonnaise.

Recipe Summary

Difficulty Level: 
Side Dish

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Average: 4.2 (14 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 638 Calories from Fat 326

% Daily Value*

Total Fat 36 g56%

Saturated Fat 8.6 g42.8%

Trans Fat 0.4 g

Cholesterol 74.1 mg24.7%

Sodium 899.2 mg37.5%

Total Carbohydrates 52 g17.2%

Dietary Fiber 10 g40.2%

Sugars 3.8 g

Protein 26 g52.9%

Vitamin A 17.6% Vitamin C 48.8%

Calcium 8.7% Iron 29.7%

*Based on a 2000 Calorie diet

Jellied Chicken Aspic Ring Recipe