"The belly rules the mind."--Spanish Proverb

Cucumber Aspic Recipe

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This recipe for Cucumber Aspic, by , is from The Extended Hargrove Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.


Added: Friday, June 2, 2006


2 large cucumbers, peeled and seeded
2 3-ounce boxes lime-flavored gelatin
2 packets unflavored gelatin
1 teaspoon salt
2 cups boiling water
2 tablespoons white wine vinegar
2 teaspoons onion juice
Hot red pepper sauce to taste
1 16-ounce container sour cream
1 1/4 cups mayonnaise
4 small ribs celery, chopped fin
Vegetable spray
Juice of 4 medium limes

1. Grate cucumbers using the medium holes on a standard grater. Transfer cucumber to a colander and let drain for at least 30 minutes. Press cucumber lightly to release additional liquid.
2. In a large bowl, combine gelatins and salt. Add boiling water, vinegar, onion juice, and pepper sauce. Stir until gelatin dissolves. Refrigerate mixture until it begins to thicken and gel (do not refrigerate until mixture has set).
3. Fold sour cream, celery, cucumber, and 1/2 cup of the mayonnaise into mixture. Lightly spray a 6 1/2- to 7-cup ring mold with vegetable spray. transfer mixture to ring mold. Refrigerate at least 5 hours, or overnight.
4. To serve, wrap bottom of mold in a hot moist towel for about 20 seconds. Place a serving plate over the mold and quickly invert it. Gently remove mold from aspic. in a small bowl, combine lime juice and remaining 3/4 cup mayonnaise to serve as a sauce with the aspic.

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