INGREDIENTS

INSTRUCTIONS

This recipe calls for stuffed green olives, but black olives are also
good if you prefer them.    Place the 1/2 cup cold water in a small
bowl, add gelatin and let  stand 5 minutes to soften. 2. In a saucepan,
heat the broth until  very hot, add the softened gelatin and stir to
dissolve. 3. In a  large bowl place the 1 cup mayonnaise; add gelatin
mixture slowly,  stirring constantly. Next, blend in 1/2 cup cheddar
cheese, lemon  juice, onion, Worcestershire sauce, salt and pepper.
Chill until  mixture is slightly thickened. 4. Lightly oil a 1 quart
mold with  salad oil; do not use olive oil. Use a fish mold if you can
for an  impressive dish. Invert the mold to drain excess oil. 5. If
using  almonds, blanch, sliver then toast, or buy already prepared
ones.  Drain and flake a 7-ounce can of tuna. Have ready 1/2 cup of
sliced  olives. 6. Fold the tuna, almonds and olives gently into the
gelatin  mixture. Place the mixture into the greased mold and chill
until  firm. Unmold onto a bed of lettuce and decorate, using olives
for the  "eyes". Serving Ideas : Prepare this in a fish mold for a
special  salad.  Recipe by: Jo Anne Merrill  Posted to recipelu-digest
by "Valerie Whittle" <catspaw@inetnow.net>  on Feb 19, 1998

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Nutrition (calculated from recipe ingredients)
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Calories: 242
Calories From Fat: 161
Total Fat: 18.4g
Cholesterol: 25.5mg
Sodium: 551.4mg
Potassium: 165.1mg
Carbohydrates: 10g
Fiber: 1.2g
Sugar: 2.6g
Protein: 10.4g