½ pound of liverwurst. I am sure it does not make any difference.
1 Can of Campbell’s consommé with gelatin. It is important that you get the one with gelatin.
1 envelope of unflavored gelatin
4 ounces of cream cheese. I use half of the 8 ounce package
A bit of grated onion, whatever that means
A drop or two of Worcestershire sauce, along with a pinch of garlic salt and pepper
One bottle of pimento olives sliced.
Lightly use a canola oil spray on the surface of a ring mold, about two inches in depth; holds about a quart. Place sliced olives on bottom; surface should be completely covered.
Heat consommé with gelatin until dissolved. Pour about one-quarter inch of this gelatin mixture over slices and place in freezer for 10 minutes or until set. Try to keep the olives as orderly as possible. In blender place liverwurst, rest of consommé, cream cheese, grated onion, Worcestershire sauce and garlic salt and blend well. Pour on olive base and refrigerate until set. I unmold it either with a quick dip in warm water or by rubbing it with a hot towel.