Spanish Vegetable Mold
|Lemon gelatin||6 Ounce (1 Package)|
|Vegetable juice cocktail||12 Ounce (1 Can)|
|Italian salad dressing||1⁄4 Cup (4 tbs)|
|Canned red kidney beans||8 Ounce (1 Can)|
|Canned garbanzo beans||7 Ounce (1/2 Can)|
|Cauliflowerets||3⁄4 Cup (12 tbs)|
|Chopped seeded tomato||1⁄2 Cup (8 tbs)|
|Celery||1⁄2 Cup (8 tbs), chopped|
|Green pepper||1⁄2 Cup (8 tbs), chopped|
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.