Mission Bay Appetizer

Serves: 5
Total Calories: 160


1 envelope unflavored jello
1/2 cup water cold
1 cup avocado mashed
1 1/2 teaspoons lemon juice fresh
3/4 teaspoon salt
1/2 teaspoon Worcestershire sauce
1/4 teaspoon onion grated
5 drops hot pepper sauce
1/4 cup mayonnaise real
1/4 cup sour cream
1 tomato flower (see below)
1/4 cup cucumber chopped
1/3 cup olives chopped
3/4 cup shrimp cooked small, well drained
Parsley sprigs
Assorted crackers


In a small saucepan mix gelatin and cold water let stand for 1 minute. Stir over low heat until gelatin is dissolved. Chill until syrupy.

In a medium bowl mix avocado, lemon juice, salt, Worcestershire sauce, onion and pepper sauce. Stir in gelatin, mayonnaise and sour cream. Pour into an 8 x 1 1/2 -inch non-stick round cake pan. Place a piece of waxed paper or plastic wrap directly on surface of mixture and chill until firm.

Unmold onto a chilled serving plate. Place tomato flower in center of mold. Surround with a ring of well-drained cucumber, then a ring of well-drained olives. Place a ring of shrimp around outer edge. Arrange sprigs of parsley around base of mold.

Serve with crackers.

Nutritional Facts:

Serves: 5
Total Calories: 160
Calories from Fat: 100

This Mission Bay Appetizer recipe is from the Recipe Treasury Cookbook. Download this Cookbook today.

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