14.5 ounce canned tomatoes diced italian-style drained well canned
0.5 cup celery finely chopped
1 envelope gelatin powder unflavored
0.3 cup bell pepper green finely chopped
2 tablespoons green onions sliced
0.1 teaspoon hot sauce
3 tablespoons juice of lemon
6 servings lettuce leaves
0.3 teaspoon salt
1 tablespoon sugar
1.3 cups water divided
Equipment
sauce pan
Directions
Combine first 4 ingredients and 1/4 cup water in a small saucepan; let stand 1 minute. Cook over low heat, stirring until gelatin and bouillon cube dissolve.
Remove from heat.
Stir in remaining 1 cup water, lemon juice, and hot sauce; chill until mixture is the consistency of unbeaten egg white.
Stir in tomatoes and next 3 ingredients; spoon into 6 lightly oiled 1/2-cup molds. Chill until firm.
Unmold onto a lettuce-lined serving plate; dollop each with mayonnaise, if desired.
