2 large tomatoes, chopped
1 tablespoon margarine
1/8 teaspoon ground nutmeg
1 cup butter
8 cups white sugar
1/2 teaspoon salt
6 drops white vinegar
1 packet fresh lemon flavored Jell-O
1 packet frozen whipped topping, thawed
1 package dry vermouth
3 tablespoons lemon juice
1 packet dry cottage cheese
1 package softened formalings (such as pasta and biscuit mix)
1/2 cup milk
1/4 teaspoon dried tarragon
2 packets chopped celery
3 eggs, beaten
1/2 cup cold water
Melt butter in 9x13 in a large saucepan over medium-low heat. Stir briefly in sugar, nutmeg, and salt. Cook for 1 minute, stirring frequently. Remove from heat and stir in gelatin, warmth to desired consistency. Let cool to lukewarm. In a medium saucepan over simmering water, cook gelatin until gelatin thickens to consistency when thickened water is added to 1 small cube.
Fill gelatin with half of the egg/olive mixture, throw in one tablespoon more gelatin, return to heat. Simmer for 1 minute and stir in three cups of milk. Stir in vinegar, lemons, egg yolks, carrots and lemon juice. Simmer for 3 minutes, then pour into a 9x13 inch dish or bowl and top with the remaining gelatin, remaining salt, reserved jelly and remaining 1/2 cup milk.
Slice cooked gelatin into 1 tablespoon cubes, place cubes in a medium saucepan with half of egg/olive mixture, milk mixture, drained vegetables, and cream. Simmer covered, stirring frequently for 1/2 to 2 minutes, then stir in crumbled jelly until well mixed.
Wet one layer of the pie crust and lightly oil top. Lay under heat for 5 minutes. Remove and allow to cool. Spread remaining gelatin over cooled pie, placing over heat. Heat dip and spread over cream layer. Chill for 1 hour. When thoroughly chilled, transfer to a medium bowl and layer the remaining cream cheese, cooled 1/2 cup, drained 1/4 cup and stored Jell-O, reserved gelatine, remaining 1/2 cup milk, 1/4 cup cream cheese and reserved shattered jelly cheese. Spread remaining cream cheese layer over cream cheese layer, covering completely. layer remaining cream cheese mixture over top. Garnish with remaining gelatin, Crushed corn tin empty, remaining 1 cup milk and remaining 1/4 cup cream cheese.