Yield: 16 servings
Measure | Ingredient |
---|---|
1 can | (16oz) sliced beets |
2 \N | Envelopes unflavored gelatin |
2 packs | Lemon-flavor gelatin for 4 servings |
1 \N | (8oz) container sour cream |
⅔ cup | Cider vinegar |
¼ teaspoon | Salt |
3 tablespoons | Chopped fresh dill or |
1 tablespoon | Dried dillweed |
\N \N | Dill sprigs for garnish |
EARLY IN DAY OR DAY AHEAD:
1. Into 2 qt saucepan, drain liquid from beets. Add 2 cups water to beet liquid. Evenly sprinkle unflavored gelatin over liquid and let stand 1 minute to soften gelatin slightly. Cook over medium heat, stirring frequently, until gelatin completely dissolves.
2. Remove saucepan from heat; stir in both packages lemon-flavor gelatin until completely dissolved.
3. Pour gelatin mixture into lg bowl; stir in sour cream, cider vinegar, salt, and 3 cups cold water Refrigerate gelatin mixture until it mounds slightly when dropped from a spoon, about 2 hours, stirring occasionally.
4. Coarsely chop beets; fold beets and chopped dill into thickened gelatin. Pour into 8-cup mold. Cover and refrigerate until set, at least six hours.
5. To serve, unmold gelatin onto chilled platter. Arrange dill sprigs around mold.
Each serving: About 85 calories, 3 9 fat, 6 mg cholesterol, 220 mg sodium.
Good Housekeeping/July'94/scanned & fixed by DP & GG