Tomato, Jellied Pasta Ring
4opunces of elbow macaroni
4 cups of tomato juice
2 teaspoons of salt
1/4 teaspoon of pepper
1/4 teaspoon of basil
1 onion, finely chopped
2 envelopes of unflavored gelatin
1/4 cup of cold water
2 teaspoons of prepared white horseradish
2 tablespoons of sugar
2 tablespoons of lemon juice
1 tomato, sliced
Pitted black olives
Cook macaroni in boiling, salted water until tender, following package
directions; drain and cool.
Combine tomato juice, 2 teaspoons of salt, pepper, basil and onion in
saucepan; bring to a boil. reduce heat and simmer for 10 minutes; strain.
Soak gelatin in cold water for 5 minutes. Add gelatin to hot, strained
tomato juice; stir until dissolved. Add horseradish, sugar and lemon juice.
refrigerate until mixture thickens, then stir in macaroni.
Pour mixture into lightly oiled, 9 inch ring mold; refrigerate until set.
Unmold onto serving platter and garnish with tomato slices and black olives.
Serves 4 to 6 |
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