2 tbsp. gelatin, plain
1 1/2 c. beef broth
1 clove garlic
1/2 tsp. curry powder
Salt to taste
Pepper to taste
12 oz. cream cheese
Black olives

Sprinkle gelatin on broth in a pan and let stand a few minutes to soften. Bring almost to a boil, stirring to dissolve gelatin completely. Cool. Put broth, garlic, curry powder, salt and pepper in blender and blend 1/2 minute. Add cream cheese a little at a time. When all ingredients are blended, give mixture a quick final burst of speed in blender. Pour into a 3 cup mold, loaf pan or 8 individual molds. Refrigerate about 3 hours until set. Serve on lettuce leaf garnished with black olives. Best when made a day in advance. Serves 4.