| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Main dish |
8 |
Servings |
INGREDIENTS
| 2 |
tb |
WATER |
| 1 |
cn |
(2-1/4 OZ.) PITTED BLACK |
|
|
OLIVES (DRAINED AND SLICED) |
| 1/2 |
c |
HOMEMADE MAYONNAISE |
| 1/2 |
lb |
SALTINE CRACKERS |
| 2 |
pk |
KNOX GELATIN (1/4 OZ. EACH) |
INSTRUCTIONS
6 or 8 ea SPRIGS PARSLEY (WASHED AND DRIED)
When mixture is cool, cover and refrigerate for 3 to 4 hours
until Daube is congealed.
To serve: Fill kitchen sink with a few inches of hot water. Dip
pans into water for 30 to 60 seconds. Dry pans and invert onto
serving platter. Spread a thin layer of mayonnaise on top and
sides of Daube and decorate sides with sprigs of parsley. Serve
with saltine crackers on the side. Cut Daube into bite-size
pieces, place on crackers, and eat.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“We would worry less if we praised more. Thanksgiving is the enemy of discontent and dissatisfaction. #Harry Ironside”