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  • Beefy Red Hearts

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  • 2 cups Lakewood Organic Super Veggie Juice, or other organic vegetable juice
    7 envelopes Knox gelatin
    1 pint beef broth (no onions)
    Pour the juice into a bowl and add 3 or 4 ice cubes. Sprinkle gelatin over juice; stir until gelatin has dissolved, for about 5 minutes. In a saucepan, bring beef broth to a boil. Add gelatin mixture and stir until gelatin has dissolved, for about 5 minutes.
    Place in a rectangular glass baking dish and refrigerate until firm, for about 3 hours. Cut into squares or use a heart-shaped cookie cutter.
    Makes 2 dozen squares.
    — "Dog-Gone Good Cuisine" by Gayle Pruitt (St. Martin's; 2014; $21.99)
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