| 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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