4 cups milk
1 cup vegetable oil
1 (9 inch) prepared rectangle jellyfond
4 eggs
1 cup chopped cooked ham
1 cup chopped onion
1 cup chopped green cabbage
1 cup chicken stock
2 cups water
2 teaspoons white vinegar
1 teaspoon garlic powder
2 teaspoons dried oregano
2 teaspoons dried basil
2 teaspoons dried basil
1 onion, chopped
2 tablespoons olive oil
1 cup evaporated milk
1 cup dry leafy green peas
1 cup anchovy fillets
salt and pepper to taste
1 pound white bakers' rolls
In a large saucepan, combine milk, oil, eggs, ham, onion, cabbage, chicken stock, water, vinegar, garlic powder, oregano, basil and dried basil. Bring to a boil; boil, stirring, until onions are tender. Stir in peas and pickle. Reduce heat to low; Cover, remove from heat and let stand for 10 minutes. Stir in anchovy fillets. Reduce heat to medium; Cover and refrigerate for at least three hours or overnight, depending on the size of the jar.
Remove jelly-forming liquid. Stir in vinegar, garlic powder, oregano, basil, onion, olive oil and evaporated milk. Simmer 35 minutes or until thickened; serve chilled. Garnish with green peas, and serve with anchovy fillets.
To make jelly-type: Layer bacon strips, celery leaves, apple slices and onions over cooked rice, or top with Cooked Chicken or Vegetable Rice.