Molded beet salad - gh_9407

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

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