Aspics, Jellies and Salads

APPLE MINT JELLY

 
1 cup fresh mint leaves, packed
 
1 cup boiling water
 
6 tart green apples
 
3 tablespoons fresh lemon juice
 
3 cups sugar

Pour the boiling water over the crushed mint leaves. Let stand 1 hour. Assemble the Champion machine for juicing. Cut the apples into wedges to fit the feeder throat; quickly juice. Add enough water to make 4 cups of juice. Combine apple juice, lemon juice and sugar in a 4-quart or larger kettle. Bring to a boil on high heat, cook until candy thermometer reads 200 degrees F. Add 1/2 cup of the mint juice. Continue to boil until the thermometer reads 8 degrees over boiling temperature and jelly sheets from a metal spoon. (For an English mint sauce, mixture can be left quite thin.) Add 3 to 5 drops green food coloring to obtain color. Pour immediately into hot jars and seal.

Makes 3 to 4 four-ounce jars.

TOMATO ASPIC OLE

 
6-7 ripe tomatoes
 
2 envelopes unflavored gelatin
 
1 teaspoon sugar
 
1 jalapeno pepper, seeded
 
3 stalks celery
 
1/2 teaspoon salt
 
1/4 teaspoon each, garlic powder and oregano
 
1/2 red pepper, diced
 
1/2 green pepper, diced
 
1 green onion, thinly sliced
 
1 stalk celery, diced
 
1 ripe avocado, peeled and diced
 
1 tablespoon chopped cilantro (optional)
 
Fresh ground pepper, to taste
 
Sour cream for garnish

Assemble the Champion machine for juicing. Cut the tomatoes in wedges to fit the feeder throat and quickly juice. Soften the gelatin and sugar in 1 cup tomato juice, heat to dissolve. Juice the jalapeno pepper and the 3 stalks of celery. Combine all remaining ingredients except the sour cream. Pour into a 6-cup glass mold or a 2-quart baking dish; chill several hours or overnight. Serve garnished with sour cream and a cilantro leaf. Makes 12 servings.

LIQUID SALAD

 
3 carrots
 
1/2 small onion
 
1 slice green pepper
 
1/2 cup packed spinach
 
1 slice lemon
 
1/4 cup parsley (chopped)
 
2 tomatoes

Juice the ingredients together. Beneficial for those that are unable to eat salad.