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  • 2servings
  • 588calories

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Nutrition Info . . .

NutrientsCarbohydrates, Cellulose
VitaminsB3, C
MineralsNatrium

Ingredients Jump to Instructions ↓

  1. Amount Measure Ingredient -- Preparation Method -- -- --

  2. 1 envelope Knox gelatin

  3. 1 3/4 cups tomato juice -- divided

  4. 1/4 tsp. salt

  5. 1/2 tsp. sugar

  6. 1/2 tsp. worcestershire sauce

  7. 1/8 tsp. tabasco

  8. 2 Tbl. lemon juice

Instructions Jump to Ingredients ↑

  1. Sprinkle gelatin on 1/2 cup tomato juice to soften. Place over a lowheat and sti until gelatin is dissolved. Remove from heat and stir inremaining 1 1/4 cup tomato juice, and seasonings. Turn into a 2-cup moldor individual molds. Chill unti firm, unmold and garnish with greenscucmber slices and black olives.

  2. Variations:

  3. cup shredded cabbage, 1/2 c, chopped celery, 1c. chopped greenpepper, fold in after gelatin has chilled and is slightly thickened.

  4. 1 1/2 c. cooked vegetables,1 c diced cooked chicken 1/4 c slicedolives.

  5. c. cooked shrimp4.

  6. c. cooked ham,slivered,1/4 c pickle relish5. Combine 3 oz. cream cheese, 1 Tbl. each minced celery, choppedstuffed olives, chopped chives, and 1/2 tsp.salt. form into 6 balls.

  7. Pour tomato gel into a 3-cup ring mold to a depth of 1/4". Chill untilalmost set. place cheese balls on top and carefully pour remaining gelon top. Chill until firm.

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