Pimento Stuffed Olive Mold
|Canned stewed tomatoes||2 Pound (Two 1 Pound Each Cans)|
|Unflavored gelatin||2 Tablespoon (2 Envelopes)|
|Lemon juice||4 Tablespoon|
|Liquid hot pepper seasoning||6 Drop|
|Pimento stuffed green olives||3 Ounce (1 Jar)|
|Water||1⁄2 Cup (8 tbs)|
|Sliced green onion||1⁄4 Cup (4 tbs)|
|Thinly sliced celery||1 Cup (16 tbs)|
Turn tomatoes into a pan; break them into small pieces with a spoon.
Sprinkle gelatin over top of tomatoes and let stand for about 5 minutes to soften.
Stir in sugar, lemon juice, and hot pepper seasoning.
Place over low heat and stir until gelatin is dissolved.
Drain liquid from olives into a measuring cup and add enough water, if needed, to make 2/3 cup.
Slice olives and stir into gelatin with the liquid, onion, and celery.
Turn into a 1 1/2 to 2-quart mold.
Cover and chill until firm (about 5 hours).
Unmold on a serving platter and garnish with watercress sprigs.