3/4 c. water
1 (10 3/4 oz.) can condensed chicken broth
1/2 tsp. oregano
1/4 tsp. garlic salt
1 (6 oz.) pkg. lemon flavor gelatin
2 tbsp. lemon juice
2 tbsp. vinegar
3/4 c. canned pitted ripe olives
1/2 c. Cheddar cheese, shredded
1/2 c. cooked macaroni
1/4 c. celery, diced
1/4 c. cucumber, diced
2 tbsp. onion, finely chopped

Combine water, broth, oregano and garlic salt; heat to boiling. Add gelatin and stir until dissolved. Blend in lemon juice and vinegar. Cool; then strain out oregano, if desired. Chill until slightly thickened. Oil a 5 cup mold. Drain olives and cut into slices. Stir ripe olives, cheese, macaroni, celery and cucumber into thickened gelatin. Turn into oiled 5 cup mold. Chill until firm. Unmold, and serve with Chili Dressing. Makes 6 servings.

CHILI SALAD DRESSING:

1 c. dairy sour cream
2 tbsp. mayonnaise
2 tbsp. canned green chile, chopped

Mix together sour cream, mayonnaise and chile. Serve with Ripe Olive Summer Salad.