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Pimento Stuffed Olive Mold

Salad.Carnival's picture
  Canned stewed tomatoes 2 Pound (Two 1 Pound Each Cans)
  Unflavored gelatin 2 Tablespoon (2 Envelopes)
  Sugar 2 Tablespoon
  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)
  Watercress sprig 2

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.

Recipe Summary

Difficulty Level: 
Side Dish
Everyday, Healthy

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Average: 4.3 (18 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 613 Calories from Fat 130

% Daily Value*

Total Fat 15 g22.5%

Saturated Fat 2.2 g10.8%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 2181.2 mg90.9%

Total Carbohydrates 97 g32.3%

Dietary Fiber 11.9 g47.8%

Sugars 66.3 g

Protein 36 g72.4%

Vitamin A 59.9% Vitamin C 188.5%

Calcium 39.5% Iron 72.3%

*Based on a 2000 Calorie diet


Pimento Stuffed Olive Mold Recipe