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Artichoke-Tomato Aspic

Recipe Link: http://communities.msn.com/NewtonNJHighSchoolClassof52

List of Ingredients




1 (14-ounce) can artichokes

1 (3-ounce) package lemon-flavored gelatin

1-1/4 cups boiling water

1 (8-ounce) can tomato sauce

1 teaspoon celery seeds

1 tablespoon prepared horseradish

1 tablespoon white wine vinegar

Lettuce leaves

Cucumber-Curry Dressing (See recipe here in “Salad and Dressing” category.)

Cucumber slices and artichoke wedges (optional)


Recipe



1. Drain artichokes, reserving 2 artichokes for garnish, if desired. Coarsely chop remaining artichokes and set aside.

2. Dissolve gelatin in boiling water; stir in tomato sauce and next 3 ingredients. Chill until the consistency of unbeaten egg white. Fold in chopped artichokes.

3. Pour mixture into 8 lightly oiled 1/2-cup molds or a lightly oiled 4-cup mold. Cover and chill until firm.

4. Unmold onto lettuce leaves, and serve with Cucumber-Curry Dressing. If desired, garnish with cucumber slices and artichoke wedges.

Serves 8.

From Harry Evans Woodward, Richmond, Virginia – via Southern Living Annual Recipes, 1989