| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Salad |
6 |
Servings |
INGREDIENTS
| 3 |
c |
V-8 juice |
| 1 |
ts |
Salt |
| 1 |
ts |
Sugar |
| 1 |
ts |
Lemon juice |
| 1 |
ts |
Worcestershire |
| 2 |
|
Envelopes unflavored gelatin |
| 1/2 |
c |
Cold water |
| 1 |
|
Avacado; peeled and chopped |
| 1/2 |
c |
Chopped celery |
| 1/2 |
c |
Chopped stuffed olives |
| 1 |
lb |
Cottage cheese |
| 1/2 |
c |
Mayonnaise |
| 1/2 |
c |
Minced onion |
| 1/2 |
c |
Diced bell pepper |
| 1 |
|
Cucumber; unpeeled, grated, drained |
INSTRUCTIONS
Bring V-8 juice and seasonings to boil. Let set 10 minutes. Soften gelatin
in water, add to V-8 juice mixture. Stir until mixture begins to thicken;
add avacado, celery and onions. Pour into 1-quart ring mold and chill until
firm. FILLING: Cream cheese and mayonnaise; add remaining ingredients. Salt
and pepper to taste. Fill center of aspic ring with mixture.
MRS DAVID HENDERSON
MARVELL, AR
From the book <High Cotton Cookin'>, Marvell Academy Mothers Assn, Marvell,
AR 72366, ISBN 0-918544-14-9, downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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