From the, "Houston Junior League Cookbook," published in cooperation with your Daily Inbox Newsletter.
INGREDIENTS:
TO PREPARE:
Soften gelatin in 1/2 cup tomato juice. Simmer 1-1/2 cups tomato juice with crab boil, onions and celery for about 20 minutes. Strain and discard vegetables. Dissolve softened gelatin in warm tomato juice. Add remaining 2 cups tomato juice, consomme, lemon juice, hot sauce and salt. Refrigerate until mixture begins to thicken. Then add olives, peas and carrots. Mixture may be put into a 9x12-inch dish and cut into squares, or congealed in a 2-quart ring mold. Hot and tangy!
NOTE from author: Sometimes I use avocado, shrimp and hard-cooked eggs in place of carrots, peas and olives.
SERVES: 12, generously
- 3 envelopes unflavored gelatin
- 4 cups tomato juice
- 1 Tablespoon dried crab boil
- 3 green onions sliced
- 1 rib celery, sliced
- 1 can beef consomme
- 1 teaspoon lemon juice
- 6 dashes Louisiana hot sauce or Tabasco
- Salt
- 1/2 cup green olives, sliced
- 1 can (1 pound) tiny green peas, drained
- 2 carrots, grated (optional)
TO PREPARE:
Soften gelatin in 1/2 cup tomato juice. Simmer 1-1/2 cups tomato juice with crab boil, onions and celery for about 20 minutes. Strain and discard vegetables. Dissolve softened gelatin in warm tomato juice. Add remaining 2 cups tomato juice, consomme, lemon juice, hot sauce and salt. Refrigerate until mixture begins to thicken. Then add olives, peas and carrots. Mixture may be put into a 9x12-inch dish and cut into squares, or congealed in a 2-quart ring mold. Hot and tangy!
NOTE from author: Sometimes I use avocado, shrimp and hard-cooked eggs in place of carrots, peas and olives.
SERVES: 12, generously
