Saturday, May 18, 2013


1 package gelatin, unflavored
Blended with:
¼ cup sugar
½ tsp. salt
¾ cup cold water
¾ cup boiling water
¼ cup lemon juice
3 stuffed olives, sliced
½ cup shredded cabbage
½ cup chopped celery
¼ cup chopped green pepper
¼ cup chopped green pimiento
1 cup small carrots, cut into thin disks and cooked
French dressing
Ripe olives

1. Add ¼ cup cold water to gelatin blend and allow to bloom (let stand until spongy)
2. Add boiling water and stir till gelatin dissolves.
3. Then stir in remaining cold water and lemon juice to cool.
4. Place stuffed olives in an even design on bottom of 3 ½ cup ring mold.
5. Add cabbage, celery, green pepper and pimiento to gelatin and turn into the mold.
6. Chill to set.

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