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Prep Time: 300 Minutes Cook Time: 15 Minutes |
Ready In: 315 Minutes Servings: 8 |
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This recipe is a bit old-fashioned but is a classic. A good, tasty and colorful dish for buffet tables. Prep time includes standing and chilling times. Ingredients:
2 (16 ounce) cans stewed tomatoes |
2 (1 teaspoon) envelopes unflavored gelatin |
2 teaspoons sugar |
1/4 cup lemon juice |
6 drops hot pepper sauce, about (tabasco is fine) |
1 (2 ounce) jar pimento stuffed olives |
1/4 cup sliced green onion |
1 cup thinly sliced celery |
salad greens |
Directions:
1. Pour tomatoes into a 2-quart pan and break up any large pieces with a spoon.
2. Sprinkle gelatin over tomatoes and let stand until softened, about 5 minutes.
3. Stir in sugar, lemon juice, and hot pepper seasoning; place over low heat and cook, stirring, until gelatin is dissolved.
4. Drain liquid from olives into a measuring cup and add water, if needed, to make 2/3 cup liquid; slice olives and stir into gelatin mixture with olive liquid, onions, and celery.
5. Turn into a 6-8-cup mold.
6. Refrigerate until firm, about 5 hours.
7. Just before serving, unmold onto a serving plate and garnish with greens.
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