From the, "Houston Junior League Cookbook," published in cooperation with your Daily Inbox Newsletter.


  • 3 envelopes unflavored gelatin

  • 4 cups tomato juice

  • 1 Tablespoon dried crab boil

  • 3 green onions sliced

  • 1 rib celery, sliced

  • 1 can beef consomme

  • 1 teaspoon lemon juice

  • 6 dashes Louisiana hot sauce or Tabasco

  • Salt

  • 1/2 cup green olives, sliced

  • 1 can (1 pound) tiny green peas, drained

  • 2 carrots, grated (optional)


Soften gelatin in 1/2 cup tomato juice.  Simmer 1-1/2 cups tomato juice with crab boil, onions and celery for about 20 minutes.  Strain and discard vegetables.  Dissolve softened gelatin in warm tomato juice.  Add remaining 2 cups tomato juice, consomme, lemon juice, hot sauce and salt.  Refrigerate until mixture begins to thicken.  Then add olives, peas and carrots.  Mixture may be put into a 9x12-inch dish and cut into squares, or congealed in a 2-quart ring mold.  Hot and tangy!

NOTE from author: 
Sometimes I use avocado, shrimp and hard-cooked eggs in place of carrots, peas and olives. 

12, generously

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