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MOLDED BEET SALAD | |
1 (16 oz.) can diced beets 1 (3 oz.) pkg. lemon jello 1/3 c. water 1/4 c. vinegar 1 tbsp. mustard seeds 1/8 tsp. salt 1 c. finely chopped celery 1 tbsp. finely chopped onion Drain beets; measure liquid and add water to make 1 1/2 cups. Bring to a boil; remove from heat. Add jello, sugar, vinegar, mustard seeds, and salt. Stir until sugar and jello are dissolved. Chill until slightly thick but not set. Add celery, onion, and beets. Turn in a mold or whatever. Chill several hours until firm. This is particularly nice at Christmas. Use a ring mold if possible and turn out on green lettuce leaves. Serve mayonnaise or sour cream in center of ring. |
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