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 cucumbersWashed and peeled
2 tablespoons lemon juice
2 teaspoons chopped onion
1 cup light mayonnaise

Directions:

Steps:Directions: Critical Control Point /Quality Assurance
1Mix the lemon gelatin and the unflavored gelatin with salt and 1 cup boiling water.  
2Stir to dissolve the gelatin.  
3Put the cut-up cucumber in a blender with lemon juice and onion.  
4Blend until smooth and add to the gelatin.
5Pour into a mold and chill until firm.
6Serve with mayonnaise.  

Time Temperature Sensitive foodFood safety Standards: Do not mix old product with new. Store leftovers in a tightly sealed, labeled and dated container. Use

Jacqueline Larson M.S., R.D.N. and Associates