Beet salad #1

Yield: 6 Servings

Measure Ingredient
2 Or
3 Jars beets (strips or diced)
1 pack (large) lemon jello
4 tablespoons Sugar
1 pinch Salt
½ cup Vinegar (up to)
4 tablespoons Grated horseradish

Drain beets, reserving juice. Add enough water to juice to make 2-½ cups liquid. Heat juice. Dissolve jello in hot liquid. Add remaining ingredients & chill.

MRS RONALD I. (MARY) PEDEN

From the <The Bliss of Cooking Returns>, Fort Bliss Officers Wives Club, Ft. Bliss, TX. Downloaded from Glen's MM Recipe Archive, .

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