2 env. unflavored gelatin
2 c. cold chicken broth
1/4 c. lemon juice
2 tbsp. red wine vinegar
2 tbsp. minced green onions
2-3 soft ripe avocados
2 tsp. salt
1/4-1/2 tsp. salsa or Mexican hot sauce
1/3 c. mayonnaise
1 c. heavy cream, whipped
Romaine & tomatoes

Sprinkle gelatin over cold broth and stir over low heat until melted. Add lemon juice, vinegar and onion. Chill until cold but still liquid. Halve, seed and peel avocados. Mash with fork and beat until creamy. Measure 2 cups and fold into cold aspic. Season with part of salt and hot sauce, then blend in mayonnaise. Taste and add more seasoning as needed. Chill until thick but not set. Fold in whipped cream. Pour into 6 cup mold and cover with saran film. Chill 4 hours or more. Unmold on chilled plate and garnish with Romaine spears and tomato halves. Makes 8-10 servings.