Shrimp tomato aspic

Yield: 12 Servings

Measure Ingredient
¾ cup Cold water
4 \N Envelopes Knox gelatin
4½ cup Tomato juice; heated
3 tablespoons Lemon juice
1½ teaspoon Salt (up to)
10 drops Tabasco
3 tablespoons Horseradish
½ cup Diced green onions
1½ cup Chopped celery
2 cups Diced shrimp; -or-
2 cans (4.5-oz) small shrimp
1 \N Jar (2-oz) stuffed green olives; drained and sliced
1 can (14-oz) artichoke hearts; drained and quartered

Pour cold water in a large mixing bowl. Sprinkle gelatin on top. Add heated tomato juice and stir until thoroughly dissolved. Add seasonings and put aside to cool in refrigerator. When mixture begins to congeal, add remaining ingredients. Pour into large decorative mold or individual molds that have been sprayed with Pam. Chill until set. Serve with homemade mayonnaise. Yield: 12 servings. JIM WILSON

From <Traditions:ATasteoftheGoodLife>, by the Little Rock (AR) Junior League. Downloaded from Glen's MM Recipe Archive, .

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