Use canned bouillon or consommé instead of water and bouillon cubes.
Season to taste.
_1 Serving Equals Free Choice_
Use beef bouillon cubes and add as solids—1 cup diced leftover meat, ½
cup diced celery, and 2 tablespoons chopped green pepper. Pour
into one large mold (3-4 cup).
_Makes 6 servings_
_1 Serving Equals 1 Meat Choice_
Use chicken bouillon cubes and add as solids—1 cup diced cooked chicken
and ½ cup diced celery. Pour into one large mold (3-4 cup).
[Illustration: {uncaptioned}]
SAVORY TOMATO ASPIC
_4 Servings_
_1 Serving Equals Free Choice_
1 envelope Knox Unflavored Gelatine
½ cup cold water
2 bouillon cubes
1½ cups tomato juice
1 tablespoon grated onion
2 drops Kitchen Bouquet
¼ teaspoon Worcestershire sauce
⅛ teaspoon pepper
Sprinkle gelatine on the cold water to soften. Heat bouillon cubes in
tomato juice until completely dissolved. Remove from heat. Stir in
softened gelatine until thoroughly dissolved. Add seasonings. Pour into
one large mold (2-3 cup) or 4 individual molds. Chill until firm.