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Mushrooms Mary Louise
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Slug Salad
Yield: Makes 8 servings
Ingredients:
1
pound finely chopped cooked ham
1
cup finely chopped celery
1/2
cup finely chopped green olives, drained
1/4
cup sweet pickle relish, drained
3/4
cup mayonnaise
1
ounce (4 envelopes) unflavored gelatin, divided
1
quart tomato juice, chilled
2
tablespoons lemon juice
2
to 3 dashes hot pepper sauce (optional)
1
teaspoon salt
Preparation:
1.
Ham slug: Mix ham , celery, green olives, relish and mayonnaise in bowl. Sprinkle 1 teaspoon unflavored gelatin over 1/4 cup cold water in a small pan; let stand 1 minute. Heat softened gelatin over low heat until dissolved, stirring constantly. Cool slightly and mix into ham salad. Chill.
2.
Cut out large slug shape from sheet of heavy cardboard; cover with plastic wrap or aluminum foil. Mold ham salad into slug shape on cardboard, pressing tightly to form; refrigerate.
3.
Aspic: In large bowl, sprinkle remaining gelatin over 1 cup cold tomato juice; let stand 1 minute. In large saucepan, heat remaining 3 cups tomato juice to a simmer. Pour hot juice in bowl over gelatin mixture and stir until gelatin completely dissolves, about 5 minutes. Stir in lemon juice, hot sauce and salt; let cool, then chill 5 minutes until thick but not set. Place chilled slug on wire rack set over baking sheet to catch excess aspic. Slowly spoon 1/2 of tomato aspic over ham mold; reserve remainder at room temperature. Refrigerate ham slug mold 20 minutes. Remove from refrigerator and pour remaining aspic over slug shape to cover evenly. Chill 1 hour, or until firm.
Tip
Black olive bugs can be captured in a clear gelatin mixture and used to decorate slug platter. Make a clear gelatin with 2 teaspoons gelatin in 1/2 cup water. Pour into small cups and press black olives with thin carrot slices for legs into gelatin. Chill until firm. Slithery!
This recipe appears in:
Salads
