| |
This is an attractive salad for a luncheon or buffet, and it can be filled with potato salad or a mixture of herb-flavored sliced cucumbers and sour cream, if desired.
|
|
What You Need:
(To Serve: 6 - 8)
|
|
|
|
2 envelopes unflavored gelatin
4 cups tomato juice
1 medium-sized stalk celery
2 lemon slices
2 small bay leaves
Salt, pepper to taste
3 tablespoons vinegar
1 cup finely chopped celery
1/3 cup finely chopped green pepper
|
|
Translate this recipe:
|
|
|
|
|
|
| How To Cook: |
|
|
1. Soften gelatin in 1 cup cold tomato juice in a medium bowl.
|
2. Combine remaining 3 cups tomato juice, celery, lemon slices, buy loaves, salt, and pepper in a medium saucepan and simmer, uncovered, 5 minutes; strain.
|
3. Add hot tomato liquid to gelatin and stir to dissolve. Chill until partially set.
|
4. Stir in celery and green pepper. Turn into a 5½ - or 6 - cup mold.
|
5. Chill several hours until firm. Unmold onto a chilled platter.
|
|
|
|
|
