| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Salads |
4 |
Servings |
INGREDIENTS
| 1 |
pk |
Unflavored gelatin; (1 tb.) |
| 2 |
c |
Tomato juice; unsalted |
| 1 |
tb |
Lemon juice |
| 1 |
ts |
Basil; dried, crushed |
| 1 |
ts |
Onion; instant, minced |
| 1/4 |
ts |
Garlic; instant, minced |
| 1/8 |
ts |
Peppercorns |
INSTRUCTIONS
Sprinkle gelatin over 1/2 cup tomato juice to soften; set aside.
Combine 1-1/2 cups tomato juice with remaining ingredients in a small
saucepan. Bring to boiling point; reduce heat and simmer, uncovered, 10
minutes. Strain hot liquid into softened gelatin; stir until gelatin is
dissolved. Pour into a 2 cup mold and chill until firm.
SOURCE: Southern Living Magazine, sometime in 1974. Typed for you by Nancy
Coleman.
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