1 garlic clove, crushed
1-2 Tbsps. chopped chives
¼-½ tsp. Tabasco
2 ripe avocados
2 Tbsps. lemon juice
Sprinkle gelatine on 1 cup vegetable juice, stir over low heat 2 to 3 minutes until gelatine is dissolved. Remove from heat. Add garlic, chives and Tabasco with remaining juice. Pour half of aspic mixture into 5-cup mold, chill until nearly firm. Peel and slice avocados, sprinkle with lemon juice. Arrange on firm aspic, pour remaining aspic over, chill. Unmold on bed of water cress, and serve with mayonnaise or French dressing. Makes 8 servings.
Diet Tip: Use green pepper, celery, sliced radishes or slivered cabbage instead of avocados.
cranberry-orange relish
1 unpeeled orange, quartered and seeded[8]
2 cups cranberries