Red "French" Dressing

Yield: 8 servings

1/2 teaspoon granulated gelatin
1/4 teaspoon dry mustard
1/4 cup boiling water
1/2 teaspoon Worcestershire sauce
1/2 teaspoon salt
1 tablespoon cold water
1/2 cup tomato juice
1 dash black pepper
1/4 cup white vinegar
1 tablespoon sugar
1/8 teaspoon 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 jelling at bottom. Shake gently before using.

Per Serving: 10 Cal (1% from Fat, 5% from Protein, 94% from Carb); 0 g
Protein; 0 g Tot Fat; 3 g Carb; 0 g Fiber; 2 mg Calcium; 0 mg Iron; 206 mg
Sodium; 0 mg Cholesterol


--
Rec.food.recipes is moderated by Patricia Hill at .
Only recipes and recipe requests are accepted for posting.
Please allow several days for your submission to appear.
Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/