As I am sure you have figured out by now the two main ingredients are Tomatoes and olives, there are a couple more steps to this recipe than just that.
Ingredients:
- 1 envelope unflavored gelatin
- ½ of a 10.5 oz can of bouillon or consommé, undiluted
- 1 cup tomato juice
- 7 ounces of 7-Up
- ¼ teaspoon of Worcestershire sauce
- 1 cup stuffed olives, sliced
Directions:
- Dissolve gelatin into bouillon or consommé. Heat tomato juice to boiling and stir in gelatin mixture. Stir in 7-Up and Worcestershire sauce. Chill until slightly thickened, then stir in olives. Pour into a 1 quart mold (ring) and chill until firm.
The biggest take away from this dish is that it's weird. The 7-up causes it to fizzle in your mouth and the mix of cold temperature combined with an olive tomato flavor that normally accompanies a hot dish just made it all too much to handle. It's not the worst vintage recipe….but it's not the best.
Would you ever try this recipe or have you had it in the past? let us know in the comments below.
Source: midcenturymenu
Never had it
Not!!
Um….no!
Eat it? I can’t even stand to look at it…ewwwww
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