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ASPIC RING SALAD




Source of Recipe


Kathy


List of Ingredients




2 envelopes gelatin.
1 qt. tomato juice.
1/2 teaspoon onion juice.
Salt, pepper.
1/2 cup salad dressing.
1 8-oz. pkg. cream cheese.
1 cup chopped celery.
1 tablespoon chopped pimiento.
1 tablespoon chopped green pepper.
1/2 cup chopped pecans.
1 teaspoon lemon juice.
2 teaspoons gelatin.
1/4 cup cold water.
Lettuce.
Salad dressing.


Recipe



Soften 2 envelopes of gelatin in 1 cup of cold tomato juice. Dissolve it over hot water, and add to the remaining cold tomato juice. Stir in the onion juice and seasonings. Pour half of it into a 2-quart ring mold and chill until firm.
Blend the 1/2 cup of salad dressing into the cream cheese. Add the celery, pimiento, green pepper, pecans, lemon juice, and the 2 teaspoons of gelatin softened in the cold water and dissolved over hot water. Spread this mixture over the firm tomato aspic, and chill until it is firm. Pour the remaining aspic over the cream cheese layer, and chill again. When firm, unmold on crisp lettuce, and fill the center with tiny lettuce leaves. Serve with salad dressing. 12 servings.