|20||Pimiento-stuffed grn olives|
|1 cup||Roast beef,finely shredded|
|2 cans||Beef broth(13-3/4 oz)|
|2 packs||Unflavored gelatin|
|1 tablespoon||Worcestershire sauce|
|½ teaspoon||Tabasco sauce|
1. Slices olives and arrange in bottom of a 6-cup mold. 2. Carefully sprinkle beef over olives. 3. In large bowl, mix gelatin and ½ cup of the beef broth. 4. Heat remaining broth to boiling; add to gelatin mixture and stir until gelztin is completely dissolved. 5. Add remaining ingredients; mix well. 6. Chill just until mixture is consistency of unbeaten egg whites, then pour over olives and meat in mold. 7. Chill until firm; unmold to serve.
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