| 111 | 112 | 113 | 114 | 115 |
| 1 | 35 | 70 | 104 | 139 |
|
Red "French" Dressing
Yield: 8 servings
1
1
1
1
1
1
1
1
1
1
1
/2 teaspoon granulated gelatin
/4 teaspoon dry mustard
/4 cup boiling water
/2 teaspoon Worcestershire sauce
/2 teaspoon salt
tablespoon cold water
/2 cup tomato juice
dash black pepper
/4 cup white vinegar
tablespoon sugar
/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 gelling 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
Red "French" Dressing
106
Page
Quick Jump
|