| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Salad |
8 |
Servings |
INGREDIENTS
| 1 |
cn |
Shoestring beets (up to) |
| 2 |
tb |
Horseradish |
| 1 |
pk |
Lemon gelatin |
| 1 |
tb |
Cider vinegar |
|
|
Sour cream |
INSTRUCTIONS
Drain beets; reserve the liquid. Sprinkle the beets with horseradish. Add
enough water to beet juice to make 1-2/3 cup; heat to boiling, pour over
gelatin. Add vinegar; stir to dissolve gelatin. Chill until thick but not
set. Take out and beat frothy; fold in beets and tum into an 8-1/2 cup
mold. Chill until set. Serve on lettuce and top with sour cream.
From <A Taste of Louisiana>. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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