|6 ounces||Gelatin, lemon-flavored|
|3 cups||Tomato juice; hot|
|6 ounces||Cream cheese; softened|
|3||Eggs, hard-cooked; chopped|
|½ cup||Olives, stuffed; sliced|
Dissolve gelatin in tomato juice. Cool. Beat mayonnaise and cream cheese with a rotary beater until smooth and well blended. Add tomato mixture; beat until well blended. Chill until thick, but not set. Fold in eggs and olives. Pour into a 1-½ qt. ring mold. Chill until set. Unmold on lettuce leaves.
SOURCE: Southern Living Magazine, October 1972. Typos by Nancy Coleman. From: Nancy Coleman Date: 09-26-94
Random recipe of the day