Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  20                    pimiento-stuffed green olives
   1      cup           roast beef -- finely shredded
   2      cans          beef broth -- (13-3/4 oz)
   2      packages      unflavored gelatin
   5                    green onions -- minced
   2      tablespoons   parsley -- minced
   3                    garlic cloves -- minced
   1      tablespoon    Worcestershire sauce
     1/2  teaspoon      Tabasco sauce

Preparation:

1. Slices olives and arrange in bottom of a 6-cup mold. 2. Carefully sprinkle beef over olives. 3. In large bowl, mix gelatin and 1/2 cup of the beef broth. 4. Heat remaining broth to boiling; add to gelatin mixture and stir until gelatin is completely dissolved. 5. Add remaining ingredients; mix well. 6. Chill just until mixture is consistency of unbeaten egg whites, then pour over olives and meat in mold. 7. Chill until firm; unmold to serve.