2 (8 ounce) cans brown gravy
1 (8 ounce) can whole milk
1 (4 ounce) can pimento-stuffed green olives, drained
1/2 pound roast beef, sliced into 1 inch cubes
1 (4 ounce) can sliced mushrooms
1 cup diced celery
1 cup diced onion
2 tablespoons fresh lemon juice
3 teaspoons frozen orange juice concentrate
1 teaspoon vanilla extract
1/4 teaspoon salt
1 tablespoon orange marmalade
2 tablespoons vodka
1/3 cup fine sea salt (optional)
1 teaspoon Bitter orange maraschino cherry-flavored sugar (optional)
In large saucepan over medium heat, mix brown gravy, milk, tomato, pork, green olives, roast beef, mushrooms, celery and onion. (Lemon juice may be added, if desired.)
Return saucepan to low, stirring occasionally, until thickened and well blended. Remove from heat and stir in pineapple juice and orange syrup; stir until gelatin is dissolved.
With more stirring or with a metal spoon, mix orange maraschino cherry sugar, orange maraschino juice concentrate, lemon juice, orange juice concentrate and vanilla. Pour mixture into chilled glass and chill in refrigerator for 3 to 4 hours.