Halloween Slug Salad Ham Salad With Aspic Recipes

TOMATO-SHRIMP ASPIC SALAD

Steps:

• In a large bowl, dissolve gelatin in boiling water. Add tomato sauce, vinegar, Worcestershire sauce, salt and pepper and mix well. Cover with plastic wrap and refrigerate until partially set partially set.
• When partially set, fold in celery, green onions and shrimp.
• Spray a decorative bowl lightly with nonstick spray. Fill with gelatin mixture, cover with plastic wrap and refrigerate until set.
• To serve, unmold on bed of lettuce and garnish with mayonnaise.
• Instead of using a mold, pour into lightly sprayed 8-inch square pan, cover and refrigerate until set, and cut into squares to serve.

SLUG SALAD

Steps:

• To caramelize the almonds: Melt the butter in a small skillet over medium heat. Add the almonds and saute until golden, about 2 minutes.
• Add the brown sugar and stir to combine. Spread the almonds on a baking sheet, separating them. Set aside to cool. When completely cooled, the almonds will have a hard, candied coating.
• To assemble the salad: In a large bowl, toss the lettuce with the red onion, blue cheese, mandarin oranges, and dressing to taste.
• Sprinkle the almonds over the salad and serve immediately.

WINTER BLOSSOM'S OFTEN REQUESTED HAM SALAD

Steps:

• Process the ham in a food processor until finely chopped but not pasty, about 6 or 7 pulses. You may need to do this in batches. Place the finely chopped ham in a large bowl and continue processing the remaining ham.
• Add the mayonnaise, onions, relish, and mustard to the processed ham. Mix well and, if the mixture is too dry, add more mayonnaise. Refrigerate until serving. The dried onions absorb some of the moisture from the mayonnaise and relish so you may need to add more mayonnaise before serving.

HALLOWEEN SLUG SALAD (HAM SALAD WITH ASPIC)

Steps:

• 1. Mix ham,celery,carrots,relish and mayonnaise in bowl.
• 2. Sprinkle 1 teaspoon gelatin over 1/4 cup water in a small pan. Let stand one minute. Heat softened gelatin over low heat until dissolve, stirring constantly. Cool slightly and mix into ham salad. Chill.
• 3. Cut out a large slug shape from cardboard (or pizza take out box); cover with foil. Mold ham salad into slug shape on cardboard, pressing tightly to form; refrigerate.
• 4. FOR THE ASPIC: (the skin of the slug) in large bowl, sprinkle remaining gelatin over 1 cup cold tomato juice;let stand 1 minute. In a large sauce pan, heat remaining 3 cups tomato juice to a simmer. Pour hot juice in bowl over gelatin mixture and stir until gelatin completely dissolves, about 5 minutes. Stir in lemon juice and salt, let cool,then chill until thick but not set. Place chilled slug on wire rack set over baking sheet to catch excess aspic. Slowly spoon 1/2 tomato aspic over ham mold; reserve remainder at room temperature.
• 5. Refrigerate ham slug mold for 20 minutes. Remove from refrigerator and pour aspic over slug to cover evenly. Chill 1 hour, or until firm.
• 6. Black olive bugs: Optional: Because, you know, the slug salad isnt gross enough! :) Make a clear gelatin mixture with 2 teaspoons gelatin in 1/2 cup water. Pour into small cups (mini muffin tins work well) press black olives with carrot slices for legs into gelatin. Chill until firm.