¼ cup sliced stuffed olives, if desired
Sprinkle gelatine on 1 cup of the beef broth to soften. Place over low heat and stir until gelatine is dissolved, 2 to 3 minutes. Remove from heat and stir in remaining beef broth, tomato juice, salt, lemon juice and Tabasco. Chill until mixture mounds slightly when dropped from a spoon. Fold in remaining ingredients. Turn into a 6-cup ring or other mold and chill until firm. Unmold to serve. Makes 6 to 8 servings.
easy as pie supper
A cold main dish in a crisp pie shell stars seafood, ham or egg salad in clever new form, fun to make and to eat.
2 envelopes Knox Unflavored Gelatine
1 cup cold water or tomato juice
1 can (10½ oz.) beef broth
1 cup mayonnaise
½ tsp. salt
2 Tbsps. lemon juice