With the holidays upon us, we thought it would be fun if our neighbors shared their favorite holiday recipe, whether it be a handed-down family recipe, or your own, fabulous culinary creation!
You may want to add a little history or the origination of the recipe. High calorie/low calorie, carnivore/vegan, indulgent/heart healthy…no restraints! The only prerequisite is that it would or could be served as a traditional holiday dish. Join the fun!
I’ll start: This recipe was created by my Grandmother and served to her family since Dad was a boy, so it dates back about 80+ years. As a condition of marriage (😉), my mother promised to continue the tradition of making and serving it to our family and friends who gathered with us at every special holiday (with very few changes). I hope that you’ll enjoy it as much as we have!
Grandma Ginny’s Shrimp Aspic Salad
(Single Batch Ingredients and recipe, serves 5-6)
1 Lg Box Lemon Jello
3 cans Stewed Tomatoes, drained, (RESERVE ALL THE LIQUIDS)
2-3 Small Cans Tiny Shrimp, drained
1/2 – 3/4 Cup Chopped Celery
1/2 – 3/4 Cup Chopped Green Bell Pepper
1/2 -3/4 Cup Chopped Green Onions Tomato or V8 juice*
1 + 1/2 teaspoons Apple Cider Vinegar Pretty
4 Cup jello mold or pretty glass bowl, pre-sprayed with cooking spray
Drain and reserve liquid from 3 cans of Stewed Tomatoes. Add 1 Cup of the stewed tomato liquid to medium-large sauce pan or pot.
Heat liquid in pan to boiling. Reduce heat to medium and add Lemon Jello, stirring constantly until ALL gelatin is well dissolved.
Reduce heat to med-low. Chop Stewed tomatoes into medium sized pieces and add to pot. Add chopped Celery, Green Pepper and Green Onion to pan. Cook 5 minutes.
Remove pot from heat and add Apple Cider Vinegar, drained shrimp and remaining saved Stewed Tomato juice plus enough Tomato juice to equal 1 Cup total of this portion of liquids. Stir well to blend. Cool.
When cool enough, pour into mold or bowl. Refrigerate until set… overnight is best.