Total Time
5hrs 15mins
Prep 5 hrs
Cook 15 mins

This recipe is a bit old-fashioned but is a classic. A good, tasty and colorful dish for buffet tables. Prep time includes standing and chilling times.

Ingredients Nutrition

Directions

  1. Pour tomatoes into a 2-quart pan and break up any large pieces with a spoon.
  2. Sprinkle gelatin over tomatoes and let stand until softened, about 5 minutes.
  3. Stir in sugar, lemon juice, and hot pepper seasoning; place over low heat and cook, stirring, until gelatin is dissolved.
  4. Drain liquid from olives into a measuring cup and add water, if needed, to make 2/3 cup liquid; slice olives and stir into gelatin mixture with olive liquid, onions, and celery.
  5. Turn into a 6-8-cup mold.
  6. Refrigerate until firm, about 5 hours.
  7. Just before serving, unmold onto a serving plate and garnish with greens.

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