Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

-------------------KEYWORDS: SJK, VINEGAR------------------------

----------------SOURCE: MY MOTHER'S RECIPE C---------------------
Newspapers from the 40's to -70's

--------------------FROM : SALLIE KREBS-------------------------
2 ea Env. unflavored gelatine Soften gelatine in cold
1/2 c Cold water -water- add hot water and
2 c Hot water -stir until dissolved.
1/3 c Granulated sugar Stir in sugar and next 3
1 1/4 t Salt -ingredients- cool. Add
1/4 c Vinegar -olives and rest of
1/4 c Fresh, frozen, or canned Ingredients- mix well. Pour
-lemon juice -into 1 1/4-qt. ring mold
2/3 c Ripe olives, cut in large -or 8" x 8" x 2" cake
-pieces from pits Pan. Chill until firm.
1 1/2 c Shredded green, or Chinese, -Unmold or cut into
-cabbage -squares- garnish with crisp
3/4 c Diced celery Greens. Serve with Half 'n'
3/4 c Shredded carrot -Half Mayonnaise.
1/4 c Chopped green pepper Makes 10 to 12 servings.
2 T Diced pimento

Submitted By SALLIE KREBS On 03-05-95

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