1 tablespoon butter
1 (3 ounce) package lemon flavored Jell-O mix
2 tablespoons vegetable oil
1 (15 ounce) can sliced fresh mushrooms
1 (10 ounce) can whole peeled tomatoes, drained
1/4 cup chopped celery
1/4 cup chopped fresh parsley
1 teaspoon dried oregano
1 teaspoon salt
1 teaspoon dried basil
In a medium saucepan, combine butter, lemon gelatin, oil, mushrooms, tomatoes, celery, parsley, oregano, salt, basil and pine nuts until well blended. Mix well and pour mixture into a 12x15 inch dish. Cover and refrigerate until firm. Remove foil and chill before serving.