ASPICS, JELLIES & SALADS

APPLE MINT JELLY

• 1 cup fresh mint leaves, packed
• 1 cup boiling water
• 6 tart green apples
• 3 tablespoons fresh lemon juice
• 3 cups sugar
• 6-7 ripe tomatoes
• 2 envelopes unflavored gelatin
• 1 teaspoon sugar
• 1 jalapeno pepper, seeded
• 3 stalks celery
• 1/2 teaspoon salt
• 1/4 teaspoon each: garlic powder and oregano
• 1/2 red pepper, diced
• 1/2 green pepper, diced
• 1 green onion,thinly sliced
• 1 stalk celery, diced
• 1 ripe avacado, peeled and diced
• 1 tablespoon chopped cilantro (optional)
• Gresh ground pepper, to taste
• Sour cream for garnish

Pour the boiling water over the crushed mint leaves. Let stand 1 hour. Assemble the Champion machine for juicing. Cut the apples into wedges to fit the feeder throat; quickly juice. Add enough water to make 4 cups of juice. Combine apple juice, lemon juice and sugar in a 4-quart or larger kettle. Bring to a boil on high heat, cook until candy thermometer reads 200 degrees F. Add 1/2 cup of the mint juice. Continue to boil until the thermometer reads 8 degrees over boiling temperature and jelly sheets from a metal spoon. (For an English mint sauce, mixture can be left quite thin.) Add 3 to 5 drops green food coloring to obtain color. Pour immediately into hot jars and seal.

Makes 3 to 4 four-ounce jars.

TOMATO ASPIC OLE

Assemble the Champion machine for juicing. Cut the tomatoes in wedges to fit the feeder throat and quickly juice. Soften the gelatin and sugar in 1 cup tomato juice, heat to dissolve. Juice the jalapeno pepper and the 3 stalks of celery. Combine all remaining ingredients except the sour cream. Pour into a 6-cup glass mold or a 2-quart baking dish; chill several hours or overnight. Serve garnished with sour cream and a cilantro leaf. Makes 12 servings.

LIQUID SALAD

• 3 carrots
• 1/2 small onion
• 1 slice green pepper
• 1/2 cup packed spinach
• 1 slice lemon
• 1/4 cup parsley (chopped)
• 2 tomatoes

Juice the ingredients together. Beneficial for those that are unable to eat salad.