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Recipe by: alarig
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See below ingredients and instructions of the recipe
1/2 ts granulated gelatin 1/4 ts dry mustard
1/4 c boiling water 1/2 ts Worcestershire sauce
1/2 ts Salt 1 tb Cold water
1/2 c Tomato juice 1 ds Black pepper
1/4 c white vinegar 1 tb Sugar
1/8 ts garlic powder
Soften gelatin in cold water. Add boiling water; stir until dissolved. Put
into a pint jar with all remaining ingredients. Cover tightly; shake
thoroughly. Chill for a few hours before serving. Stir occasionally to
prevent gelling at bottom. Shake gently before using. Values per serving:
CHO 1 gm., PRO 0, FAT 0, Calories 4, Sodium 176 mg. with salt, etc. Food
Exchange per serving: Up to 1/4 cup may be considered "free."
Celebrity chef with 3 stars at the Michelin Guide, with worldwide restaurants!
English celebrity chef also known as The Naked Chef. BBC food television shows.
Top chef of the "California Cuisine" all over U.S. Earnings: $16 million
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