Top Layer:

1 package (3 oz.) orange flavor gelatin
1 cup boiling water
1 1/2 cups dairy sour cream
1 tablespoon lemon juice
1 teaspoon grated orange rind
3/4 teaspoon salt

Dissolve gelatin in water. Chill until jelly-like in consistency. In a mixing bowl whip until fluffy (about 3 minutes); fold in sour cream, lemon juice, orange rind and salt. Turn into salad mold which has been rinsed with cold water; chill until set. Meanwhile, prepare bottom layer.

Bottom Layer:

1 package (3 oz.) lemon flavor gelatin
3/4 cup boiling water
1 can (1 lb.) diced beets
3/4 cup beet liquid
3 tablespoons cider vinegar
1 tablespoon grated onion
2 teaspoons prepared horseradish
1/2 teaspoon salt
1 package (3 oz.) cream cheese
1/2 cup diced celery

Dissolve gelatin in water. Drain beets, reserving liquid; set beets aside. To liquid add water to make 3/4 cup. Add to gelatin with vinegar, onion, horseradish and salt. Chill until jelly-like in consistency. Form cream cheese into tiny balls; fold into gelatin with celery and beets.

Pour over Top Layer; chill until firm. Serve with cheese and cold cuts.

Makes 8-10 servings.

Submitted by: CM