1 envelope Knox Unflavored Gelatine
3 cups water
3 beef bouillon cubes
2 tablespoons strained lemon juice
Sprinkle gelatine on ½ cup cold water to soften. Simmer bouillon cubes in the remaining water until dissolved. Add softened gelatine and stir until dissolved. Stir in lemon juice. Serve hot, or chilled to soft jelly consistency.
JELLIED TOMATO BEEF BOUILLON
6 Servings
1 Serving Equals Free Choice
1 envelope Knox Unflavored Gelatine
½ cup cold water
2 tablespoons minced onion
1¾ cups fat-free, brown meat stock