Estimated Nutrition (whole recipe, rough)
Counts 7 of 9 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Beef | 100g cooked | 250 |
| Onion | 1 medium (110g) | 44 |
| Gelatin | 1 envelope (7g) | 23 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| Olive | 1 large (4g) | 4 |
| Garlic | 1 clove (3g) | 4 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Pimento | not in our table | 0 |
| Sauce | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 20 green olives pimento stuffed
- 1 cup roast beef finely shredded
- 2 cans beef broth
- 2 packets unflavored gelatin
- 5 green onions minced
- 2 tablespoons parsley minced
- 3 garlic cloves minced
- 1 tablespoon worcestershire sauce
- ½ teaspoon tabasco sauce
Directions
Slice olives and arrange in bottom of 6 cup mold then carefully sprinkle beef over olives.
In large bowl mix gelatin and ½ cup of the beef broth.
Heat remaining broth to boiling then add to gelatin mixture and stir until gelatin is completely dissolved.
Add remaining ingredients and mix well.
Chill just until mixture is consistency of unbeaten egg whites then pour over olives and meat in mold.
Chill until firm then unmold to serve.