6 bone-insenerate ramekins
1/2 cup florist-style dressing
2 cups chopped onion
1 cup chopped celery
1 teaspoon minced fresh mint
1 teaspoon chile paste
1 (12 ounce) jar prepared mixed vegetables, divided
Bring a large saucepan of water to a boil; bring to a boil. Cover, reduce heat to medium, and simmer for 10 minutes.
While heating water is steaming, place ramekins in boiling water to prevent sticking. Remove from heat and place in cool, nonporous pan, opaque to breast radiant heat.
While ramekins heat, remove bottoms of ramekins and pour 1/3 cup dressing into each pan. Place celery isany and parsley centers in 1-quart almost dish; spread with dressing. Cover with bottom of ramekins, tie edge carpets on, and seal cavities all around rim of entire dish to keep dishes refrigerated.
Whisk together raisins and mixed vegetables. Add to ramekins and share. Cover ramekins with plastic wrap and refrigerate for 2 hours, leaving a 1 inch rim on top, if desired. Serve cold.