{"id":9446,"date":"2016-11-30T19:58:22","date_gmt":"2016-11-30T19:58:22","guid":{"rendered":"https:\/\/idsunmedia.com\/?p=9446"},"modified":"2016-11-30T19:58:22","modified_gmt":"2016-11-30T19:58:22","slug":"chilled-jellied-salad-2","status":"publish","type":"post","link":"https:\/\/woodriverweekly.com\/index.php\/2016\/11\/30\/chilled-jellied-salad-2\/","title":{"rendered":"Chilled  Jellied Salad"},"content":{"rendered":"<h2><em>Tomato Aspic<\/em><\/h2>\n<p class=\"p1\"><span class=\"s1\">BY JILL PALMER<\/span><\/p>\n<p class=\"p2\">Back in the \u201860s, folks in Mississippi used to serve chilled Jell-O salads on hot summer days. In my southern-origin family, chilled jellied salad (or as we call it, tomato aspic) is served as one of our favorite dishes at our Thanksgiving dinner celebration.<\/p>\n<p class=\"p4\">Aspic is basically a tomato Jell-O containing all kinds of meats and vegetables of your choice. You either love it or you hate it. In our family, we develop the Jell-O base, then drop in the extra ingredients before the Jell-O can chill and solidify. In our aspic, we include: cilantro, diced shrimp, diced onions, diced celery, lemon juice, bay leaves and diced green olives. But you can include whatever your Thanksgiving-loving heart desires. It\u2019s a great treat for people who love exoctic tastes. Even if you aren\u2019t a person for strange foods, it\u2019s always worth a try.<\/p>\n<p class=\"p4\"><b>Ingredients <\/b><\/p>\n<p class=\"p4\">3 envelopes KNOX unflavored gelatin<\/p>\n<p class=\"p4\">3 cups cold tomato juice, divided<\/p>\n<p class=\"p4\">2 cups tomato juice, heated to boiling<\/p>\n<p class=\"p4\">\u00bc cup lemon juice<\/p>\n<p class=\"p4\">2 tbsp. sugar<\/p>\n<p class=\"p4\">1 \u00bd tsp. Worcestershire sauce<\/p>\n<p class=\"p4\">4 dashes Tabasco Sauce<\/p>\n<p class=\"p4\">2 bay leaves<\/p>\n<p class=\"p4\">1 tsp. salt<\/p>\n<p class=\"p4\">Diced shrimp<\/p>\n<p class=\"p4\">Diced celery<\/p>\n<p class=\"p4\">Diced green olives<\/p>\n<p class=\"p4\">Cilantro<\/p>\n<p class=\"p4\"><b>Directions<\/b><\/p>\n<p class=\"p4\">Sprinkle gelatin over 1 cup of the cold tomato juice in large bowl; let stand 1 minute to soften gelatin. Add hot juice; stir 5 minutes or until gelatin is completely dissolved.<\/p>\n<p class=\"p4\">Add remaining 2 cups cold juice, lemon juice, sugar, Tabasco and Worcestershire sauce. Pour into glass pan or individual bowls\/ring molds.<\/p>\n<p class=\"p4\">Refrigerate 1 hour, add shrimp, celery, green olives, bay leaves and cilantro.<\/p>\n<p class=\"p4\">Optional: add thin layer of mayonnaise to full dish or add to your own individual serving.<\/p>\n<p class=\"p4\">Enjoy!<\/p>\n<p class=\"p4\"><i>Jill Palmer is an intern at The Weekly Sun and a student at Silver<span class=\"Apple-converted-space\">\u00a0 <\/span>Creek High School.<\/i><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Tomato Aspic BY JILL PALMER Back in the \u201860s, folks in Mississippi used to serve chilled Jell-O salads on hot summer days. In my southern-origin family, chilled jellied salad (or as we call it, tomato aspic) is served as one of our favorite dishes at our Thanksgiving dinner celebration. Aspic is basically a tomato Jell-O [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"tdm_status":"","tdm_grid_status":"","_pvb_checkbox_block_on_post":false,"footnotes":""},"categories":[8],"tags":[],"class_list":{"0":"post-9446","1":"post","2":"type-post","3":"status-publish","4":"format-standard","6":"category-food"},"_links":{"self":[{"href":"https:\/\/woodriverweekly.com\/index.php\/wp-json\/wp\/v2\/posts\/9446","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/woodriverweekly.com\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/woodriverweekly.com\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/woodriverweekly.com\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/woodriverweekly.com\/index.php\/wp-json\/wp\/v2\/comments?post=9446"}],"version-history":[{"count":0,"href":"https:\/\/woodriverweekly.com\/index.php\/wp-json\/wp\/v2\/posts\/9446\/revisions"}],"wp:attachment":[{"href":"https:\/\/woodriverweekly.com\/index.php\/wp-json\/wp\/v2\/media?parent=9446"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/woodriverweekly.com\/index.php\/wp-json\/wp\/v2\/categories?post=9446"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/woodriverweekly.com\/index.php\/wp-json\/wp\/v2\/tags?post=9446"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}