| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Salad | 8 | Servings | ||
INGREDIENTS
| 2 | Envelopes unflavored gelatin | |
| 1 | pt | Plus |
| 2 | oz | Tomato juice |
| 1/3 | c | Red wine vinegar |
| 1 | ts | Salt |
| 3 | dr | Tabasco; more or less |
| 2 | sm | Tomatoes; peeled and diced |
| 1/2 | md | Green pepper; diced |
| 1 | md | Cucumber; pared and diced |
| 1/2 | c | Diced celery |
| 1/4 | c | Finely chopped red onion |
| 1 | tb | Chopped chives |
INSTRUCTIONS
In a medium saucepan, sprinkle gelatin over 1/4 cup tomato juice to soften. Place over low heat, stirring constantly until gelatin dissolves. Stir in remaining tomato juice, vinegar, salt and Tabasco. Place in a bowl of ice, stirring occasionally until consistency of unbeaten egg whites, about 15 minutes. Fold in vegetables. Stir. Pour into a 1-1/2 quart mold. Refrigerate until firm, at least 6 hours. Yield: 8 servings. MARCIA JOHNSTON (MRS. RICHARD S.) From <Traditions: A Taste of the Good Life>, by the Little Rock (AR) Junior League. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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