Tomato Aspic Layer
|Unflavored gelatin||3⁄4 Ounce (3 Envelopes, 0.25 Ounce Each)|
|Cold water||2 Cup (32 tbs), divided|
|Tomato sauce||24 Ounce (3 Cans, 8 Ounce Each)|
|Worcestershire sauce||1 Tablespoon|
|Lemon juice||1 Tablespoon|
Sprinkle gelatin over 1 1/2 cups cold water in 2 1/2 -quart saucepan.
Place over low heat; stir constantly until gelatin dissolves, 2 to 3 minutes.
Remove from heat; stir in remaining 1/2 cup cold water and other remaining ingredients.
Cool if necessary to room temperature.
Pour over almost-firm cheese layer.
Chill until firm.
Unmold on serving platter.
If desired, serve with cooked shrimp that have been marinated in a well-seasoned French dressing.
Garnish top of loaf with sliced stuffed olives and additional shrimp.
Serve with salad greens.