|1 pack||Unflavored gelatin; (1 tb.)|
|2 cups||Tomato juice; unsalted|
|1 tablespoon||Lemon juice|
|1 teaspoon||Basil; dried, crushed|
|1 teaspoon||Onion; instant, minced|
|¼ teaspoon||Garlic; instant, minced|
Sprinkle gelatin over ½ cup tomato juice to soften; set aside.
Combine 1-½ 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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