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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Ingredients:
1 envelope unflavored gelatin |
1 tablespoon sugar |
1/4 teaspoon salt |
1 beef bouillon cube |
1 1/4 cups water, divided |
3 tablespoons lemon juice |
1/8 teaspoon hot sauce |
1 (14.5-ounce) can diced italian-style tomatoes, well drained |
1/2 cup finely chopped celery |
1/4 cup finely chopped green bell pepper |
2 tablespoons sliced green onions |
lettuce leaves |
mayonnaise (optional) |
Directions:
1. Combine first 4 ingredients and 1/4 cup water in a small saucepan; let stand 1 minute. Cook over low heat, stirring until gelatin and bouillon cube dissolve. Remove from heat.
2. Stir in remaining 1 cup water, lemon juice, and hot sauce; chill until mixture is the consistency of unbeaten egg white.
3. Stir in tomatoes and next 3 ingredients; spoon into 6 lightly oiled 1/2-cup molds. Chill until firm.
4. Unmold onto a lettuce-lined serving plate; dollop each with mayonnaise, if desired.
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