Unicorn (Unicorn@Indenial.com)
Wed, 09 Jun 1999 12:58:39 -0400
::::::::::::::::::::::::::::: FOOD FUNNY :::::::::::::::::::::::::::::
Reader Charlene asks the gastronomic question:
If a parsley farmer is sued, can they garnish his wages?
::::::::::::::::::::::::::: TODAY'S RECIPE ::::::::::::::::::::::::::
This molded gelatin salad is a throwback to the fifties when they were
all the rage. They still taste good today, and are particularly
appropriate to today's emphasis on low fat eating. I am predicting
that they will make a comeback, especially when people are reminded
how easily they can be made. Here is today's offering in our "Going
Overboard with Seafood" week:
Shrimp and Tomato Aspic
2 Tbs (30 ml) gelatin
4 cups (1 L) canned or fresh tomato
juice or tomato and vegetable juice
2 Tbs (30 ml) lemon juice
1 Tbs (15 ml) chopped fresh parsley or chives
Salt and freshly ground black pepper to taste
1 to 2 cups (250-500 ml) chopped cooked
fresh or frozen shrimp
Dissolve the gelatin in 1/2 cup (125 ml) of the cold tomato juice.
Combine the remaining tomato juice, lemon juice, herbs, and seasonings
in a large saucepan and heat but do not boil. Add the gelatin mixture
and stir until thoroughly dissolved. Pour into a mold and chill until
partially set. Stir in the cooked shrimp and chill until firm.
Unmold and serve on a bed of lettuce. Serves 6 to 8.
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