Jellied Tomato Madrilene Recipe

You will need :-

2 envelopes unflavored gelatin

1 can (18 oz.) tomato juice

3 chicken bouillon cubes or

3 teaspoons instant chicken bouillon

2 cups boiling water

1/2 teaspoon grated onion

1/8 teaspoon salt

Dash pepper

Lemon wedges

Sprinkle gelatin on tomato juice to soften. Dissolve bouillon cubes in boiling water; add to gelatin mixture, stirring until gelatin is dissolved. Stir in onion, salt and pepper. Cool; chill until set. Break up with fork; garnish with lemon. 8 servings (1/2 cup each).

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