| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Meats |
|
Salads/dres, Fish/shellf |
7 |
Servings |
INGREDIENTS
| 1 1/2 |
|
Unflavored gelatin envelopes |
| 1/2 |
c |
Cold water |
| 3 1/2 |
c |
Crushed canned tomatoes or canned tomato pulp, coarsely chopped |
| 3 |
tb |
Grated onion |
| 3 |
tb |
Grated green bell pepper |
| 1 |
ts |
Worcestershire sauce |
| 2 |
ds |
Tabasco |
| 2 |
tb |
Red wine vinegar or fresh lemon juice |
| 1/4 |
ts |
Black pepper |
| 1 1/2 |
ts |
Salt, or to taste |
| 3 |
c |
Picked-over fresh crabmeat, chilled |
|
|
Homemade Mayonnaise |
|
|
Lemon juice |
|
|
Date: 10 Oct 96 |
INSTRUCTIONS
Sprinkle gelatin over water in a saucer. Meanwhile, heat crushed tomatoes
in a saucepan. Stir softened gelatin into the tomatoes off the heat. Add
onion, green pepper, Worcestershire sauce, Tabasco, vinegar or lemon juice,
pepper, and salt. Mix thoroughly and pour into a 6-cup ring mold.
Refrigerate for several hours, or until thoroughly set. To serve, loosen
the aspic by placing the mold briefly in a pan of hot water. Then turn it
onto a serving plate, making sure it is centered. Re-refrigerate until it
has set again. Toss the crabmeat with the mayonnaise and a bit of lemon
juice, and heap into the middle of the aspic ring. The crabmeat salad
should not be too seasoned because the aspic is very spicy. Serves 6-8.
Source: Lee Bailey's Soup Meals, sent to me from Misty Simon in the Old
Cookbooks Looking for a New Home swap. MM: Lyn. From: Lyn Ortiz
Posted to MM-Recipes Digest V3 #348
From: BobbieB1@aol.com
Date: Thu, 19 Dec 1996 23:26:30 -0500
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