Tomato Jellied Ring Recipe
Ingredients
| Tomato juice | 4 Cup (64 tbs) | |
| Salt | 2 Teaspoon | |
| Ground black pepper | 1⁄4 Teaspoon | |
| Chopped basil | 1⁄4 Teaspoon | |
| Onion | 1 , peeled and finely chopped | |
| Gelatin | 2 Tablespoon | |
| Cold water | 1⁄4 Cup (4 tbs) | |
| Prepared horseradish | 2 Teaspoon | |
| Sugar | 2 Tablespoon | |
| Lemon juice | 2 Tablespoon | |
| Elbow macaroni/Noodles | 1⁄4 Pound, cooked | |
| Lettuce | 1 |
Nutrition Facts
Serving size
Calories 153 Calories from Fat 6
% Daily Value*
Total Fat 0.6 g0.93%
Saturated Fat 0.05 g0.24%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 682.2 mg28.4%
Total Carbohydrates 30 g10.1%
Dietary Fiber 2.8 g11.3%
Sugars 13.1 g
Protein 9 g17.5%
Vitamin A 97% Vitamin C 75.2%
Calcium 4.3% Iron 9.2%
*Based on a 2000 Calorie diet
Directions
Then strain.
Soak the gelatine in the cold water for 5 minutes, add to the hot tomato juice, and stir until dissolved.
Add horseradish, sugar and lemon juice, adjust the seasoning to taste, and set aside to chill until the mixture begins to thicken.
Stir in the cooked macaroni, and pour into a lightly oiled 9 inch ring mold.
Chill until set.
Unmold on to shredded lettuce, and fill the center as desired.
Chef
