Jellied Tomato-Olive Mold

Yields1 Serving

Tested Recipe!

1 envelope unflavored gelatin

½ of a 10.5 oz of bouillon or consomme

1 cup tomato juice

7 oz 7-Up

¼ tsp Worcestershire sauce

1 cup stuffed olives

Dissolve gelatin into bouillon or consommé. Heat tomato juice to boiling and stir in gelatin mixture. Stir in 7-Up and Worcestershire sauce. Chill until slightly thickened, then stir in olives. Pour into a 1-quart mold (ring) and chill until firm.
Yield: 6 servings

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Jellied Tomato-Olive Mold