Yield: 10 servings
Measure | Ingredient |
---|---|
20 \N | Pimiento-stuffed grn olives |
1 cup | Roast beef,finely shredded |
2 cans | Beef broth(13-3/4 oz) |
2 packs | Unflavored gelatin |
5 \N | Green onions,minced |
2 tablespoons | Parsley,minced |
3 \N | Garlic cloves,minced |
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.