Jellied tomato salad

Yield: 4 Servings

Measure Ingredient
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
⅛ teaspoon Peppercorns

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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