| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Salad |
12 |
Servings |
INGREDIENTS
| 4 |
c |
Tomato juice |
| 1/2 |
c |
Onion; chopped fine |
| 1/2 |
c |
Celery (part leaves); chopped fine |
| 2 |
tb |
Sugar |
| 1 1/2 |
ts |
Salt |
| 2 |
tb |
Worcestershire sauce |
| 1/4 |
ts |
Tabasco sauce |
| 1 |
ts |
Rosemary |
| 4 |
|
Whole cloves |
| 3 |
pk |
Unflavored gelatin |
| 1/2 |
c |
Cold water |
| 1/4 |
c |
Lemon juice (up to) |
| 15 |
|
Drained artichoke hearts |
INSTRUCTIONS
Combine tomato juice, onions, celery, sugar, salt, Worcestershire sauce,
Tabasco, rosemary and cloves. Bring to a boil and simmer for 10 minutes.
Strain. Soften gelatin in cold water; add to hot tomato juice mixture. Add
lemon juice. Chill until partially set. Put an artichoke heart in each of
12 to 15 molds and fill with tomato juice mixture. Chill until firm. Unmold
an hour or so before serving time. Return to refrigerator to keep firm.
Serve on crisp lettuce with good tart mayonnaise.
From <A Taste of Louisiana>. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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