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[sanrico AT highdesert.com]

On Mon, 17 Jul 2006 17:59:15 -0400, Viking wrote:

> Well San, ya got me on that one.  I had to go to Dictionary.com to find 
> out what an aspic was....lol...so now that I know, how about a recipe?
> 
> Bev

It's pretty basic ingredient-wise, in a ring mold, over chopped or shredded
lettuce. I, usually working from the maverick version of any cookbook, would 
just
chill/set it in ice-cube trays to begin with. Who wants to cut up a bunch of
gelatin? The Jello part of it bothers me a little bit, too - no sugar in my
salad, please (don't mess with my savory!). Unflavored gelatin, I say, and 
spices
are the cook's choice. Speaking of ice cube trays...use the cubes in the 
Bloddy
Marys, maybe.

Sandy

TOMATO ASPIC   

1 (6 oz.) box lemon Jello
3 1/2 c. tomato juice
1/4 c. horseradish
1 tbsp. lemon juice
Salt to taste

Heat tomato juice to boiling. Remove from heat. Dissolve lemon Jello. Add
horseradish, lemon juice and salt. Pour into mold and refrigerate until firm. 

P.S. I am a confessed horseradish freak. Haven't had a sinus problem in years!

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