"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Molded Beet Salad Recipe

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This recipe for Molded Beet Salad, by , is from Aelred and Rita Wagner Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Wil Wagner
Added: Monday, October 27, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 can sliced beets
1 (3 ounce) package lemon-flavored gelatin (I used sugar-free lemon jello)
3 tablespoons vinegar
1/2 teaspoon salt
3/4 cup diced celery
2 tablespoons prepared horseradish
1 tablespoon minced onion

Directions:
Directions:
Drain beets, reserving liquid. Dice beets, set aside. Add water to beet liquid to make 1 1/2 cup, heat to boil. Add gelatin, stir until dissolved. Add vinegar and salt. Chill until partially set. Stir in beets, celery, horseradish and onion. Pour into 10x6x2 inch baking dish.(I doubled recipe and used a circular mold pan.) Chill until set. Serve on lettuce and top with mayonnaise.

Personal Notes:
Personal Notes:
I got this recipe from www.cooks.com

10/26/08 - this salad is very colorful and delicious. Friends asked for the recipe as soon as they tasted it.

 

 

 

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