Yield: 6 Servings
Measure | Ingredient |
---|---|
2½ cup | Beets, drain, reserve juice |
1 tablespoon | Unflavored Gelatin |
¼ cup | Sugar |
½ teaspoon | Salt |
⅓ cup | Vinegar |
1 tablespoon | Prepared Horseradish |
⅛ cup | Onion, chopped |
½ cup | Celery, chopped |
¼ cup | Green Bell Pepper, chopped |
Dissolve gelatin in ¼ cup cold reserved beet juice. Mix ½ cup hod reserved beet juice, sugar, salt, vinegar, horseradish, onion, celery and green pepper. Add to gelatin mixture. Chop beets and add to gelatin. Fill a 3 cup mold or individual molds and chill until firm.
Serves: 6
Source: "Mountain Measures" of the Junior League of Charleston, WV.
ed. 1974
Recipe by: Mrs. J. Vann Carroll Posted to MC-Recipe Digest V1 #618 by Bill Spalding <billspa@...> on May 25, 1997