1 can shoestring beets
1 pkg. lemon Jello
1/4 c. sugar
1/4 c. vinegar
1 tbsp. horseradish

Drain beets. Measure juice, add water to make 1 1/2 cups liquid. Bring to boil, remove and add Jello, sugar, vinegar and horseradish, stirring until Jello and sugar are dissolved. Add beets and turn into 1 quart mold and chill. (Packet of Equal = 2 tablespoons sugar.) Serves 6 to 8.

Tucson, Arizona