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| What You Need: |
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1 envelope unflavored gelatin
2½ cups tomato juice
½ teaspoon dried basil
1 small bay leaf
1 tablespoon cider vinegar
½ to 1 teaspoon sugar
Salt, pepper to taste
1 cup diced celery
¼ cup minced onion
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| How To Cook: |
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1. Soften gelatin in ½ cup cold tomato juice in a medium bowl.
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2. Heat 2 cups tomato juice, basil, bay leaf, vinegar, sugar, salt, and pepper in a small saucepan; simmer, uncovered, 5 minutes.
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3. Remove from heat and strain. Pour over softened gelatin and stir until dissolved.
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4. Chill until partially set. Fold in celery and onion. Turn into a 4-cup mold or individual molds.
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5. Refrigerate several hours until firm.
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6. Unmold and serve plain or on lettuce leaves, garnished with mayonnaise or sour cream, if desired.
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