Beet salad #3

Yield: 6 Servings

Measure Ingredient
1 pack (3-oz) lemon-flavored gelatin
1 cup Hot water
1 cup Diced; canned beets
¾ cup Canned beet juice
3 tablespoons Vinegar
½ teaspoon Salt
2 tablespoons Grated onion
½ cup Diced cucumbers

Dissolve gelatin in hot water. Drain beets and set aside. Add beet juice, vinegar, salt and onion to gelatin. Partly chill, then add beets and cucumbers. Chill until firm. Yield: 6 to 8 servings.

From <The Progressive Farmer's Southern Country Cookbook>, by the editors of the 'Progressive Farmer Magazine'. Downloaded from Glen's MM Recipe Archive, .

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