| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Salad |
6 |
Servings |
INGREDIENTS
| 1 |
pk |
(3-oz) lemon-flavored gelatin |
| 1 |
c |
Hot water |
| 1 |
c |
Diced; canned beets |
| 3/4 |
c |
Canned beet juice |
| 3 |
tb |
Vinegar |
| 1/2 |
ts |
Salt |
| 2 |
tb |
Grated onion |
| 1/2 |
c |
Diced cucumbers |
INSTRUCTIONS
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, http://www.erols.com/hosey.
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