Pimento Stuffed Olive Mold Recipe
Ingredients
| Stewed tomatoes | 2 Can (10oz) | |
| 2 envelopes unflavored gelatin | ||
| Sugar | 2 Tablespoon | |
| Lemon juice | 4 Tablespoon | |
| About 6 drops liquid hot pepper seasoning | ||
| 1 jar (2 or 3 oz.) pimento-stuffed green olives | ||
| Water | ||
| 1/4 cup sliced green onion | ||
| Celery | 1 Cup (16 tbs), thinly sliced | |
| Watercress sprigs | ||
Directions
Turn tomatoes into a pan; break them into small pieces with a spoon.
Sprinkle gelatin over top of tomatoes and let stand for about 5 minutes to soften.
Stir in sugar, lemon juice, and hot pepper seasoning.
Place over low heat and stir until gelatin is dissolved.
Drain liquid from olives into a measuring cup and add enough water, if needed, to make 2/3 cup.
Slice olives and stir into gelatin with the liquid, onion, and celery.
Turn into a 1 1/2 to 2-quart mold.
Cover and chill until firm (about 5 hours).
Unmold on a serving platter and garnish with watercress sprigs.
Sprinkle gelatin over top of tomatoes and let stand for about 5 minutes to soften.
Stir in sugar, lemon juice, and hot pepper seasoning.
Place over low heat and stir until gelatin is dissolved.
Drain liquid from olives into a measuring cup and add enough water, if needed, to make 2/3 cup.
Slice olives and stir into gelatin with the liquid, onion, and celery.
Turn into a 1 1/2 to 2-quart mold.
Cover and chill until firm (about 5 hours).
Unmold on a serving platter and garnish with watercress sprigs.
Chef
