Spanish Vegetable Mold Recipe
Ingredients
| 1 6-ounce package lemon-flavored gelatin | ||
| 1 12-ounce can vegetable juice cocktail | ||
| Italian salad dressing | 1/4 Cup (16 tbs) | |
| Vinegar | 3 Tablespoon | |
| Red kidney beans | 1 8 Ounce | |
| Garbanzo beans | 1/2 Ounce | |
| 3/4 cup tiny cauliflowerets | ||
| 1/2 cup chopped, seeded tomato | ||
| Celery | 1/2 Cup (16 tbs), chopped | |
| Green pepper | 2/3 Cup (16 tbs), chopped | |
Directions
In bowl dissolve gelatin in 1 1/2 cups boiling water.
Stir in vegetable juice cocktail, Italian salad dressing, and vinegar.
Chill till partially set (consistency of unbeaten egg white).
Drain the kidney beans and garbanzo beans.
Fold beans, cauliflowerets, tomato, celery, and green pepper into gelatin mixture.
Turn into a 6 1/2-cup mold.
Chill till firm.
Unmold onto serving plate.
Stir in vegetable juice cocktail, Italian salad dressing, and vinegar.
Chill till partially set (consistency of unbeaten egg white).
Drain the kidney beans and garbanzo beans.
Fold beans, cauliflowerets, tomato, celery, and green pepper into gelatin mixture.
Turn into a 6 1/2-cup mold.
Chill till firm.
Unmold onto serving plate.
Chef
