Chalet Suzanne
Bed and Breakfast Inn and Restaurant

Lake Wales, Florida

Specialty Recipe

Summer Aspic

Ingredient Lime Layer

One 3-ounce package instant lime flavored gelatin

1-1/2 cups hot water

One 12-ounce carton large curd cottage cheese

1-1/2 teaspoons minced onion

1-1/2 teaspoons lemon juice or vinegar

2 Tablespoons creamed horseradish

1 Tablespoon mayonnaise

Ingredients for Aspic Layer:

2 envelopes unflavored gelatin

1/2 cup cold water

1 can Chalet Suzanne® Gazpacho Soup

2 Tablespoons lemon juice

1 Tablespoon light brown sugar

1-1/2 Tablespoons Worcestershire sauce

1 teaspoon salt

2 drops Tabasco

8 ounces sour cream

1/2 cup minced celery

1 Tablespoon minced onion

1/4 cup green stuffed olives, sliced

Lime Layer: Dissolve gelatin in hot water. Chill until partially set, then beat until light. Sit in remaining ingredients. Pour into 1-1/2 quart mold. Chill until set.

Aspic Layer: Soften gelatin in cold water. Heat soup and add to gelatin. Also add lemon juice, brown sugar, Worcestershire sauce, salt and Tabasco. Chill until partially set, then fold in sour cream, celery, onion, and olives. Pour over lime layer. Chill until set. Unmold onto greens and garnish with shrimp and cucumber slices if desired.

Makes: 6 to 8 servings

• You found this recipe on 1st Traveler's Choice Internet Cookbook. (www.virtualcities.com)

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