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2 c. tomato juice (or bloody Mary mix)
1 pkg. lemon jello
2 tsp. horseradish
1/2 c. chopped green pepper
1/2 c. celery, chopped
2 c. scallions
4-6 oz. small cooked shrimp
Dissolve the jello in 1 c. hot tomato juice. Then add the 2nd c.
of juice and mix well.
Add the rest of the ingredients, pour into a mold, and chill it.
Cucumber Sauce:
1 cucumber, grated
sour cream
4-6 oz. small cooked shrimp
Mix the ingredients. Serve on the side with the aspic.
Source: Doris
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