JELLIED TOMATO MADRILENE
2 envelopes unflavored gelatin (2 tablespoons)
2¼ cups tomato juice
3 chicken bouillon cubes
2 cups boiling water
½ teaspoon grated onion
⅛ teaspoon salt
Dash of pepper
Sprinkle gelatin on tomato juice to soften. Dissolve bouillon cubes in water; stir into gelatin mixture until gelatin is dissolved. Stir in onion, salt and pepper. Cool; refrigerate until set.
To serve, break up jellied madrilene with fork; garnish with dill weed if desired. 8 servings (about ½ cup each).
1 can (10¾ ounces) condensed chicken broth (1¼ cups)
1 cup water
2 tablespoons lemon juice
Measure all ingredients into small saucepan. Beat with rotary beater until blended. Heat just to boiling over low heat, stirring constantly to prevent curdling. 6 servings (about ½ cup each).
In hot weather, serve Jellied Tomato Madrilene in a small bowl placed in a large bowl filled with crushed ice.
© Copyright 1981 by General Mills, Inc. All rights reserved. Printed in U.S.A