Tartly seasoned relish in a no-fuss aspic ring to go with the chicken-salad mold.
Makes 8 servings.
3 envelopes unflavored gelatin
3 cups water
3 cans (8 ounces each) tomato sauce
1 tablespoon lemon juice
Fresh Vegetable Relish (recipe follows)
Procedure:
1. Soften gelatin in 1 cup water in medium-size saucepan; heat slowly, stirring constantly, just until dissolved. Stir in remaining 2 cups water, tomato sauce and lemon juice.
2. Pour into a 6-cup ring mold; chill several hours, or until firm.
3. Unmold onto serving plate; fill center with Fresh Vegetable Relish.
Fresh Vegetable Relish:
Wash and stem 2 cups (1 pint)cherry tomatoes. Combine with1 cup sliced crisp celery, 1 cup diced green pepper and 1 cup coarsely chopped Bermuda onion in a large bowl. Drizzle with 1/3 cup lemon juice; tos lightly. chill at least 1 hour. Makes about 4 cups.
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