Congealed beet relish salad

 
                        Congealed Beet Relish Salad
 
 Recipe By     : Mrs. J. Vann Carroll
 Serving Size  : 6    Preparation Time :0:30
 Categories    : Salads                           To Post
                 Vegetables
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2 1/2  Cups          Beets -- drain, reserve juice
    1      Tablespoon    Unflavored Gelatin
      1/4  Cup           Sugar
      1/2  Teaspoon      Salt
      1/3  Cup           Vinegar
    1      Tablespoon    Prepared Horseradish
      1/8  Cup           Onion -- chopped
      1/2  Cup           Celery -- chopped
      1/4  Cup           Green Bell Pepper -- chopped
 
 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
 
 
 
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