Delicious Tomato Aspic
|Canned tomato juice/2 tablespoons gelatin dissolved in 1/2 cup cold||24 Ounce (3 Cans, 8 Ounce Each / 2 Cans, 12 Ounce Each , Campbell'S Home Style)|
|Dried parsley||1⁄2 Teaspoon (Green)|
|Dried green onion||1⁄2 Teaspoon|
|Onion juice/1 teaspoon onion puree||1 Tablespoon (Progresso)|
|Lemon juice||2 Teaspoon|
|Finely chopped celery||1⁄2 Cup (8 tbs)|
|Sliced stuffed olives||1⁄2 Cup (8 tbs)|
|Avocado/1 can, 14 ounce artichoke hearts, drained||1 , cut into chunks|
|Cooked shrimp||2 Cup (32 tbs)|
Heat tomato juice in a saucepan until it begins to boil.
Add dissolved gelatin, salt, sugar, dried green onion and parsley.
Allow mixture to cool and add Worcestershire, onion juice, Tabasco, lemon juice and horseradish.
Adjust salt if needed.
Add celery, avocado or artichokes and olives.
If using artichoke hearts or mushrooms, marinate overnight in a good French dressing for a gourmet touch.
This is optional.
This is a highly seasoned salad and marvelous with any full bodied meat or seafood such as lamb, pork, ham or shrimp.
You may use this as a main dish for a luncheon or for a cold supper by adding 2 cups of cooked shrimp.