Avocado-shrimp Aspic
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Ceideburg 2, Salads | 1 | Servings | ||
INGREDIENTS
| 1 | T | Gelatin |
| 2 | T | Cold water |
| 1 | c | Boiling water |
| 1 | c | Sieved avocado |
| 1 1/2 | T | Lemon juice |
| 3/4 | t | Salt |
| 1 | Or 2 teaspoon | |
| Worcestershire sauce | ||
| ds | Tabasco | |
| 1 | Pimiento, minced | |
| 1 1/2 | c | Shrimp, cooked and shelled |
INSTRUCTIONS
1946 Soften gelatin in cold water, add boiling water and stir to dissolve. Add avocado, seasonings and pimiento. Chill until mixture begins to thicken, then add shrimps. Turn into cold wet mold, chill until firm, and unmold on lettuce. From "Watkins Salad Book" by Elaine Allen, The J.R. Watkins Company, Posted by Stephen Ceideberg; May 6 1993. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/cberg2.zip
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Nutrition (calculated from recipe ingredients)
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Calories: 10
Calories From Fat: <1
Total Fat: <1g
Cholesterol: 0mg
Sodium: 1778mg
Potassium: 70mg
Carbohydrates: 2.8g
Fiber: <1g
Sugar: <1g
Protein: <1g