Cucumber Aspic
Portion Size: 1/2 cup
Ingredients: Yields: 8 servings
| Ingredients | Notes: |
| 2 packages lemon gelatin | |
| 2 envelope unflavored gelatin | |
| 1/2 teaspoon salt | |
| 4 cucumbers | Washed and peeled |
| 2 tablespoons lemon juice | |
| 2 teaspoons chopped onion | |
| 1 cup light mayonnaise |
Directions:
| Steps: | Directions: | Critical Control Point /Quality Assurance |
| 1 | Mix the lemon gelatin and the unflavored gelatin with salt and 1 cup boiling water. | |
| 2 | Stir to dissolve the gelatin. | |
| 3 | Put the cut-up cucumber in a blender with lemon juice and onion. | |
| 4 | Blend until smooth and add to the gelatin. | |
| 5 | Pour into a mold and chill until firm. | |
| 6 | Serve with mayonnaise. |
Time Temperature Sensitive food. Food safety Standards: Do not mix old product with new. Store leftovers in a tightly sealed, labeled and dated container. Use
Posted in Vegetable Salad Recipes
