Mary Morony, Author of Apron Strings, Done Growed Up and If It Ain't One Thing
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Ethel’s Bloody Mary Aspic

Ethel’s Bloody Mary Aspic

Miz Ginny axed me t’ fix dis here salad fo’ a party she was givin’. Den after thinkin’ a spell about it,  said maybe I better not since it’s got Bloody Mary’s in it. I tol’ her ain’t no need to worry ain’t got no vodka in it. It jest got all de other fixin’s.

Ethel’s Bloody Mary Aspic

Bloody Mary Aspic

Dis here look more like jello dan aspic so doan‘ pay de pic’ure no mind!

  • 4 cups of V-8 juice
  • 1 Bay leaf
  • 5 stalks of celery chopped
  • 1 chopped green pepper
  • ½ small onion
  • 1 T. Worcestershire sauce
  • A shake or two of hot sauce
  • Salt and pepper
  • 4 packs of gelatin
  • ¾ cups of water

De day ‘fore you is goin’ t’ serve, dissolve gelatin in water. Brang juice an’ bay leaf t’ a boil.  Turn off heat an’ add next five ingredients. Stir in Worcestershire an’ hot sauce, salt an’ pepper.  Add gelatin. Taste an’ adjust seasonings den pour int’ an oiled mold. Refrigerate overnight t’ set.

To unmold: take a knife and run it around the edge of mold. Dip mold in hot water long enough to take the chill off the mold, not quite a minute.  Place servin’g plate over de top of de mold an’ turn de whole thing upside down let sit.  When ready t’o serve, grab de hold t’ de plate, hold de mold an’ plate real tight. Then like you is fixin’ t’o throw de whole kit an’ kaboodle down on de floor, raise yer arms up high an’ swing ‘em down stoppin’ sudden like.  Remove mold an’ surround aspic with Bibb lettuce leaves an’ dollops of mayonnaise.


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