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Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 8 |
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Directions: 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 1-1/2 qt. ring mold. Chill until set. Unmold on lettuce
leaves.
SOURCE: Southern Living Magazine, October 1972. Typos by Nancy Coleman.
Ingredients:
6 Ounce(s) Gelatin, lemon-flavored 3 Eggs, hard-cooked; chopped
3 Cup(s) Tomato juice; hot 1/2 c Olives, stuffed; sliced
3/4 Cup(s) Mayonnaise Lettuce leaves
6 Ounce(s) Cream cheese; softened |
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