1 quart tomato juice -- * see note
1/3 cup celery leaves -- chopped
1/3 cup chopped onions
2 1/2 tablespoons sugar
1 teaspoon salt
1 bay leaf
1/8 ounce peppercorns
1/2 cup cold water
2 packets gelatin powder -- 1 tbsp each
2 1/2 tablespoons vinegar
Worcestershire sauce -- optional
* For spicier aspic use 3 cups tomato juice and 1 cup Spicy V-8 juice. Add Worcestershire sauce for a unique taste, but be careful not to add too much -- try 1/2 teaspoon at first.
1. In a saucepan place the juice, celery leaves, onion, sugar, salt, bay leaf and peppercorns. Heat and simmer, uncovered, for 10 minutes.
2. Place the gelatin into 1/2 cup cold water and let stand to soften, about 5 minutes.
3. Remove juice mixture from heat and strain liquid into large bowl, discarding other ingredients.
4. Immediately add the gelatin mixture into the juice and stir until gelatin is completely dissolved. Add the vinegar and stir to combine.
5. Place the mixture into a mold and chill until firm. You may want to lightly grease the mold for ease in removing. Unmold onto a bed of lettuce and serve immediately.
Tortellini and Artichoke Pasta Salad
10 ounces tortellini, cheese-filled -- or chicken
4 marinated artichoke hearts
2 tablespoons red bell pepper -- roasted or pimento,
4 tablespoons mayonnaise
1 tablespoon Dijon mustard
1 tablespoon parmesean cheese -- grated
2 tablespoons basil -- chopped
2 tablespoons parsley -- chopped
salt and pepper
Cook tortellini, rinse and drain well. Toss with 1 tbs. of the marinated artichoke liquid to keep from sticking together. More may be added for flavoring of desired. Drain artichokes. Cut into chunks. Combine remaining ingredients and toss gently in a large bowl to combine. Refrigerate if not served immediately.
Tortellini Pesto Salad
1 cup parsley sprigs -- lightly packed, stem
1/4 cup fresh basil
1 clove garlic
1/3 cup Parmesan cheese -- grated
1/4 cup olive oil
8 ounces broccoli
14 ounces cheese tortellini
2 1/4 ounces black olives -- slice, drained
6 ounces provolone cheese -- cubed
2 medium tomatoes -- seeded and chopped
1/3 cup pine nuts -- toasted
For pesto: in food processor bowl or blender container combine parsley,
basil and garlic. Cover and process or blend till finely chopped. Add
parmesan cheese. Cover and process or blend until combined. With lid
ajar, add oil a little at a time, processing or blending after each
addition till well combined; set aside. Remove the outer leaves and tough parts of stalks from broccoli. Cut stalks crosswise into 1/4 inch thick slices and break floweretts into smaller pieces; set aside. In a large covered saucepan cook tortellini according to package directions; add broccoli during the last 5 minutes of cooking. Drain. In a large salad bowl combine pesto, broccoli, tortellini and olives. Toss lightly. Cover; chill for 4 hours or overnight. To serve, add provolone cheese, tomatoes, and nuts to tortellini mixture, toss lightly.
2 pounds tortellini, spinach-filled
1/2 pound Prosciutto -- thinly sliced
3/4 pound peas, frozen
1/3 cup basil, fresh -- washed & torn
1/8 cup parsley -- fresh, chopped
1/8 cup Parmesan cheese
1/2 cup white wine vinegar
1/2 cup lemon juice
1 tablespoon Dijon mustard
3 each garlic cloves -- peeled & pressed
1 cup olive oil
1/2 teaspoon Pepper
Boil pasta until al dente, and rinse with cold water. Trim fat from
prosciutto and cut into small squares. Steam peas until just tender and
cool rapidly with cold water.
In a small bowl blend all of the dressing ingredients EXCEPT olive
oil. Mix well with wire whisk. While still whisking, add olive oil until dressing is well blended.
Combine tortellini, prosciutto, and peas in a large bowl. Add half of
the dressing. Toss gently. Add basil and toss until well mixed. Chill.
Just before serving moisten with remaining vinagrette and put in serving dish. Sprinkle with parsley and parmesan cheese.
Tropical Chicken Salad
2 cups Chicken, white meat -- *
Apples -- peeled and diced
1 cup Pineapple Chunks
1/3 cup Chopped almonds
1/2 cup Shredded Coconut
1/4 cup White Raisins (opt.)
3 tablespoons Chopped Chutney
2 teaspoons Curry Powder
3/4 cup Mayonnaise
* Cooked and cubed
In a bowl, combine chutney, curry, and mayonnaise.
Combine all other ingredients in a separate bowl. Stir curry, chutney, and mayonaisse mixture into the chicken mixture. Serve on watercress or
lettuce leaves, with slices of avocado.
Tropical Compote with Honey Lime Dressing
2 avocados -- seed, peel, cube
2 kiwi fruit -- peel, slice
1 banana -- peel, slice
1 papaya -- peel, slice
1/2 cup coconut flakes -- sweetened
-----Honey Lime Dressing-----
3/4 cup plain yogurt
2 tablespoons lime juice
1/4 cup honey
1/4 teaspoon lime peel -- grated
Prepare Honey Lime Dressing by mixing all those ingredients together. Mix fruit together in serving bowl; pour Honey Lime Dressing over top.
Sprinkle with coconut and serve.