Yield: 8 Servings
|2||Envelopes unflavored gelatin|
|2 ounces||Tomato juice|
|⅓ cup||Red wine vinegar|
|3 drops||Tabasco; more or less|
|2 smalls||Tomatoes; peeled and diced|
|½ medium||Green pepper; diced|
|1 medium||Cucumber; pared and diced|
|½ cup||Diced celery|
|¼ cup||Finely chopped red onion|
|1 tablespoon||Chopped chives|
In a medium saucepan, sprinkle gelatin over ¼ 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 1-½ quart mold.
Refrigerate until firm, at least 6 hours. Yield: 8 servings.
(MRS. RICHARD S.)
From <Traditions:ATasteoftheGoodLife>, by the Little Rock (AR) Junior League. Downloaded from Glen's MM Recipe Archive, .