Tomato-Artichoke Aspic

Name: Tomato-Artichoke Aspic
Ingredients: 4 c. V-8 vegetable juice, divided; 2 (3 oz.) pkg. lemon gelatin; 1 tsp. Worcestershire sauce; 1 (14 oz.) can artichoke hearts, drained and halved; 3 green onions with tops, cut into 1-inch pieces; 1 (8 oz.) pkg. cream cheese, cut into 1-inch pieces; 1 (12 oz.) carton small curd cottage cheese; 2 c. mayonnaise; 1/2 c. capers; bibb lettuce; 1 (2 oz.) jar black caviar

11 ingredients

5 steps

Ingredients

4 c. V-8 vegetable juice, divided
2 (3 oz.) pkg. lemon gelatin
1 tsp. Worcestershire sauce
1 (14 oz.) can artichoke hearts, drained and halved
3 green onions with tops, cut into 1-inch pieces
1 (8 oz.) pkg. cream cheese, cut into 1-inch pieces
1 (12 oz.) carton small curd cottage cheese
2 c. mayonnaise
1/2 c. capers
bibb lettuce
1 (2 oz.) jar black caviar

Directions

1

Bring 2 cups of vegetable juice to a boil in a medium saucepan; remove from heat and add all of the gelatin, stirring until dissolved.
2

Pour 2 cups of gelatin mixture into an oiled 11-cup ring mold.
3

Let the remaining juice mixture stand at room temperature.
4

Chill mixture in mold until the consistency of unbeaten egg whites.
5

Press artichoke halves into thickened mixture around outside of mold; chill until firm.