Tangy Tomato Ring
|Tomato juice||4 Cup (64 tbs)|
|Chopped onion||1⁄2 Cup (8 tbs)|
|Chopped celery||1⁄4 Cup (4 tbs)|
|Brown sugar||2 Tablespoon|
|Bay leaves||2 Small|
|Garlic||1 Clove (5 gm)|
|Unflavored gelatin||2 Tablespoon|
|Lemon juice||3 1⁄2 Tablespoon|
|Worcestershire sauce||1 Tablespoon|
|Prepared horseradish||1 Teaspoon|
|Green pepper||1 Large|
Combine 2 cups tomato juice, onion, celery, brown sugar, salt, cloves, bay leaves, and garlic in a heavy saucepan.
Bring to a boil; reduce heat and simmer, uncovered, 5 minutes.
Strain mixture; discard vegetables and spices.
Soften gelatin in 1 1/4 cups tomato juice; add to strained hot juice mixture, stirring until gelatin dissolves.
Stir in lemon juice, Worcestershire sauce, horseradish, and remaining 3/4 cup tomato juice; chill until consistency of unbeaten egg white.
Fold green pepper into gelatin mixture.
Pour mixture into a lightly oiled 4-cup mold; chill until firm.