1 cup green bell pepper, finely chopped 1 cup celery, finely chopped 4 hard-boiled eggs, chopped 2 1/2 tbsp. unflavored gelatin 1/4 cup cold water 1 1/2 cups V-8 Juice (Regular or Zesty) 1 1/2 cups tomato juice 1 medium onion, grated Juice of 1 lemon 1 tsp. horseradish 1/2 tsp. dry mustard 1/2 tsp. salt 1/8 tsp. pepper 3 - 4 dashes Tabasco sauce 1 tbsp. Worcestershire sauce
Place bell pepper, celery and chopped eggs in a 7 X 12 glass baking dish. In a medium bowl, dissolve the gelatin and cold water together for approximately 5 minutes. Heat the juices and chopped onion until they simmer for about 10 minutes, but do not boil. Then add the dissolved gelatin and stir. Let cool to room temperature. Then pour over the bell pepper, celery and egg mixture. Refrigerate until congealed for at least 2 hours or overnight. Cut into squares and serve on a bed of lettuce. Top each square with a dollop of sour cream. Garnish with a sprig of parsley and a medium, cooked shrimp. Another suggestion for serving the aspic is to use small individual molds.
Ken Oliver, "Cooking with Ken Oliver" E-mail questions: firstname.lastname@example.org
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