The Chew decided to celebrate the 1950s, and the party wouldn't be complete without a good old fashioned gelatin mold. Here's Carla's take on the American classic.
things you'll need.
6 envelopes unflavored gelatin
6 Cups cold tomato juice
4 Cups tomato juice (heated to boiling)
1/2 Cup lemon juice
1/4 Cup sugar
1 Tbsp Worcestershire sauce
1/2 Cup celery (chopped)
1/2 Cup fennel (chopped)
3 Tbsp parsley (chopped)
Measuring Cup (set)
step by step directions. We've Made Cooking As Easy As 1-2-3!print recipe
ingredients 6 envelopes unflavored gelatin 2 cups cold tomato juice
instructions In a large bowl, dissolve unflavored gelatin in 2 cups cold juice; set aside for 1 minute.
ingredients 4 cups tomato juice (heated to boiling)
instructions Heat 4 cups of tomato juice to a boil. Add hot juice to the same large bowl, and stir until gelatin is completely dissolved, about 5 minutes.
ingredients 4 cups cold tomato juice 1/2 Cup lemon juice (strained) 1/4 Cup sugar 1 Tbsp Worcestershire sauce Hot sauce (to taste) 1/4 Cup celery (chopped) 1/4 Cup fennel (chopped) 3 Tbsp parsley (chopped)
instructions Pour in remaining cold juice, lemon juice, sugar, worcestershire sauce, hot sauce, vegetables.
ingredients 1/4 Cup celery (chopped) 1/4 Cup fennel (chopped)
instructions Spray bundt pan with nonstick cooking spray. Pour a small amount of liquid into bundt pan. Add vegetables.
instructions Pour remaining liquid into pan. Chill until firm, about 4 hours.
instructions To serve, unmold onto platter. Plate with salad greens or curly parsley.