Party Planning Recipes for the month of June >
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Vegetable Juice Aspic Carib
4 envelopes of unflavored gelatin
one 1 quart 14 ounce can of vegetable juice
1/4 cup of dill pickle juice
1 1/4 teaspoons of salt
2 1/4 teaspoons of sugar
2 1/2 teaspoons of Worcestershire sauce
1/2 teaspoon of hot pepper sauce
1/2 cup of lemon juice
Crisp chicory leaves
Carrot sticks
Pitted black olives
Mayonnaise, optional |
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In a 2 quart saucepan sprinkle gelatin over about 1/3 of the vegetable juice. Heat slowly, stirring constantly, until gelatin dissolves, takes 3 to 5 minutes. Add the remaining vegetable juice, dill pickle juice, salt, sugar, Worcestershire sauce, hot pepper sauce and lemon juice, stir to blend.
Pour into 2 quart mold, cover with foil or plastic wrap. Refrigerate 4 to 5 hours or overnight, until thoroughly jelled. Unmold onto attractive serving platter. Surround with chicory leaves. Thread slender carrot slices through holes in black olives, place here and there on greens. Serve with mayonnaise if desired. Refrigerate before serving. Makes 7 cups, 14 servings
 
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