1 small package Lemon Jello™
3/4 cup boiling water
1 small can tomato sauce
Aspic:
1/4 cup tarragon vinegar
or:
1/2 cup lemon juice
grated onion (to taste)
salt & pepper (to taste)
1/2 cup sliced avacado
1/2 cup sliced cucumber
1/2 cup celery
Sauce:
Sour cream
Tart salad dressing
small amount of mayonaise
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Aspic:
Dissolve Jello™ in boiling water.
Add tomato sauce, grated onion,
vinegar or juice, salt and pepper.
Line Jello mold with alteranted slices of avacado and cuccumber.
Pour a little Jello over them.
Refridgerate to set.
To remaining Jello add the rest of the avacado, cucumber, and add celery. Pour over set Jello.
Refridgeraqte until set.
Sauce:
Mix sour cream, tart salad dressing
and mayonaise, pour over slices of
aspic.
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