Serving Size : 8 Preparation Time :0:00
Categories : Main dish
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 tb Water
2 1/4 oz Can pitted black olives --
- drained and sliced
1/2 c Homemade mayonnaise
1/2 lb Saltine crackers
1/2 oz Knox gelatin (2 pkg)
6 Parsley sprigs -- up to 8,
- 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.
