1 (6 oz.) pkg. lemon Jello
1 c. hot water
2 c. stewed tomatoes (recipe in Kerr canning book)
3/4 c. chopped celery
3/4 c. chopped walnuts
1 (2 oz.) jar stuffed Spanish olives, sliced

Dissolve Jello in water, add stewed tomatoes. Cool, then add celery and walnuts. Let set until slightly firm. Press sliced olives on top. When firm, cut in squares and serve on lettuce.