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| AVOCADO ASPIC SALAD |
Serves: 6
2 envelopes unflavored gelatin
3 1/2 cups spicy bloody Mary mix
1/3 cup minced green pepper
1/3
cup minced green onion
1/4 cup minced celery
1/2 ripe avocado
1/4
pound lump crabmeat, left in large lumps
1 cup chunky blue cheese dressing
In a small saucepan,
sprinkle gelatin over 1 cup of the Bloody Mary mix. When gelatin is softened,
heat and stir mixture to dissolve gelatin. Stir in remaining bloody mary mix.
Chill until mixture starts to gel. Stir in pepper, onion, celery.
Peel
and dice avocado. Add to gelatin mixture.
Pour mixture into a lightly oiled
ring mold.
Chill until firm. Unmold onto chilled platter. Fill center of
aspic with crabmeat.
Place a small bowl of dressing alongside.
