Tomato Jellied Ring
|Tomato juice||4 Cup (64 tbs)|
|Ground black pepper||1⁄4 Teaspoon|
|Chopped basil||1⁄4 Teaspoon|
|Onion||1 , peeled and finely chopped|
|Cold water||1⁄4 Cup (4 tbs)|
|Prepared horseradish||2 Teaspoon|
|Lemon juice||2 Tablespoon|
|Elbow macaroni/Noodles||1⁄4 Pound, cooked|
Put the tomato juice, seasoning, basil and onion into a skillet, heat to boiling point, and simmer for 10 minutes.
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.