1/4 cup cold water
1/2 cup tomato juice
1 tablespoon unsalted gelatin
400g fudge
1 cup additional tomato juice
1/2 cup mayonnaise
2 tablespoons lemon juice
1/2 teaspoon salt
1 tablespoon mustard
to taste pepper
3/4 cup chopped fresh parsley
1/4 cup chopped green chili peppers
1/4 cup pitted and chopped olives
1/4 cup cold water
1/2 cup tomato juice
1 tablespoon unsalted gelatin
400g fudge
1 cup additional tomato juice
1/2 cup mayonnaise
2 tablespoons lemon juice
1/2 teaspoon salt
1 tablespoon mustard
to taste pepper
3/4 cup chopped fresh parsley
1/4 cup chopped green chili peppers
1/4 cup pitted and chopped olives
Mix the water and 1/2 cup tomato juice
Add the gelatin and let it soften
Heat over low heat until the gelatin dissolves
Chill in the refrigerator until slightly thickened
Mash the fudge well
Combine with the remaining ingredients
Pour into an English muffin tin
Chill in the refrigerator until firm
Unmold and decorate.
