Yield: 8 Servings
| Measure | Ingredient |
|---|---|
| 2 \N | Envelopes unflavored gelatin |
| 1 pint | Plus |
| 2 ounces | Tomato juice |
| ⅓ cup | Red wine vinegar |
| 1 teaspoon | Salt |
| 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.
MARCIA JOHNSTON
(MRS. RICHARD S.)
From <Traditions:ATasteoftheGoodLife>, by the Little Rock (AR) Junior League. Downloaded from Glen's MM Recipe Archive, .