1 envelope Knox gelatine
1/2 c. cold water
1/8 c. and 1 Tbsp. boiling
1 large tomato, chopped
2 large avocados, peeled
1/2 c. chopped onion
2 Tbsp. vinegar
2 Tbsp. green chiles
1 tsp. salt
Soften 1 envelope Knox gelatine in 1/2 cup cold water.
Add 1/8 cup and 1 tablespoon boiling water; dissolve. Combine
all ingredients. Pour into 1 quart mold. Chill 4 hours.
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