1 (1 lb. 4 oz.) can crushed pineapple
1 (6 oz.) raspberry Jello
1 1/2 c. boiling water
1 (1 lb.) can cubed beets
3 tbsp. cider vinegar
1 tsp. dried dill weed
Dash salt
1 c. chopped celery
Dairy sour cream
Dill weed for garnish

Drain pineapple, reserving syrup. Dissolve Jello in boiling water. Stir in beets with liquid, vinegar, dill, salt and reserved pineapple liquid. Chill until syrupy. Fold in celery and pineapple. Pour into 2 quart mold. Chill until firm. Top with sour cream and a sprinkle of dill weed. Serves 8.