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CATEGORY CUISINE TAG YIELD
Vegetables Salads, To post, Vegetables 6 Servings

INGREDIENTS

2 1/2 c Beets, drain, reserve juice
1 tb Unflavored Gelatin
1/4 c Sugar
1/2 ts Salt
1/3 c Vinegar
1 tb Prepared Horseradish
1/8 c Onion, chopped
1/2 c Celery, chopped
1/4 c Green Bell Pepper, chopped

INSTRUCTIONS

Dissolve gelatin in 1/4 cup cold reserved beet juice. Mix 1/2 cup hod
reserved beet juice, sugar, salt, vinegar, horseradish, onion, celery and
green pepper. Add to gelatin mixture. Chop beets and add to gelatin. Fill a
3 cup mold or individual molds and chill until firm.
Serves: 6
Source: "Mountain Measures" of the Junior League of Charleston, WV.
ed. 1974
Recipe by: Mrs. J. Vann Carroll Posted to MC-Recipe Digest V1 #618 by Bill
Spalding <billspa@icanect.net> on May 25, 1997

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