Molded Pineapple Vegetable Loaf
|Canned pineapple slices||30 Ounce, drained, reserve syrup (1 Can)|
|Canned unsweetened pineapple juice||18 Ounce (1 Can)|
|Lemon flavored gelatin||6 Ounce (1 Package)|
|Lemon juice||1⁄2 Cup (8 tbs)|
|Cream cheese||3 Ounce, softened|
|Chopped pimento stuffed olives||1⁄4 Cup (4 tbs)|
|Shredded cabbage||2 Cup (32 tbs)|
|Shredded carrots||1 Cup (16 tbs)|
Add enough pineapple juice to reserved syrup to make 2 cups; heat to boiling.
Pour over the gela tin in a bowl and'stir until gelatin is dissolved.
Mix in 1 1/2 cups pineapple juice and the lemon juice.
Chill until mixture is slightly thickened.
Blend cream cheese and cream thoroughly; stir in the olives.
Shape mixture into 8 balls; fit one ball in center of each pineapple ring, pressing it into place.
Arrange two slices on bottom of a 9x5x3-inch loaf pan, two slices on each side, and one on each end.
Stir cabbage and carrots into gelatin mixture; turn mixture into pan.
Chill until firm.
Unmold onto a chilled serving platter.