Shrimp and Tomato Aspic

__________________________________________________

             FOOD FUNNY
__________________________________________________

Rosemary Zwick doesn't say whether this is a true food funny or not, but
I suspect that it has happened somewhere at some time.

On my way to a picnic, I stopped at a fast-food place to order a quart
of potato salad. "We don't sell it by the quart," the clerk snapped.

"Okay, then give me two pints, please," I replied.

I'm proud to say I held my tongue when she asked, "Do you want it in one container?"

__________________________________________________

             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.

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.
Received on Tue Apr 21 22:27:49 2009