2 env. unflavored gelatin
1/3 c. sugar
1 (13 3/4 oz.) can beef broth
2 tbsp. lemon juice
1 tbsp. soy sauce
1 tbsp. vinegar
1 (16 oz.) can mixed Chinese vegetables, drained
1/4 c. diced green pepper
1/4 c. finely cut celery

SOUR CREAM DRESSING:

1/2 c. sour cream
1 tbsp. milk
1 tsp. soy sauce

In saucepan combine gelatin and sugar. Add beef broth and bring to boiling. Remove from heat; add 2 cups cold water, lemon juice, soy sauce, vinegar, 1/4 teaspoon salt. Chill until partially set. Fold in all vegetables. Pour into 5 cup ring mold. Chill until firm. Unmold and serve with sour cream dressing. Makes six servings.