Beet Salad Ring
1 quart canned beets
2 pkgs. lemon Jell-O
1/3 cup vinegar
1 tsp. grated onion
2 Tbsp. grated horseradish
1 cup chopped celery
Drain liquid from beets. Add water to make 3 cups liquid. Heat. Add Jell-O. Stir until
dissolved. Add vinegar, onion and horseradish. Chill until mixture begins to thicken.
Add diced beets and celery. Pour into 9-inch ring mold or individual molds. Refrigerate
until firm. Unmold on platter and surround with salad greens. Makes 8 servings.
Vegetable Loaf
2 (3 oz.) pkgs. lemon Jell-O
3 1/2 cups hot water
3 Tbsp. vinegar
1/2 tsp. salt
9 to 12 canned whole green beans
3 to 4 strips pimento
1 cup cooked cauliflowerets
1/2 cup cooked sliced carrots
1/4 cup diced celery
1/4 cup sliced radishes
1/4 cup sliced green onions
Dissolve Jell-O in hot water. Add vinegar and salt. Pour 1/2 inch Jell-O into 8 1/2 x 4 1/2 x
2 1/2-inch loaf pan. Chill until set. Top with 3 or 4 bundles of beans, circled with pimento.
Chill remaining Jell-O until partially set. Pour part of Jell-O over beans to cover. Chill
firm. Mix remaining Jell-O with remaining vegetables; do not chill. Pour over firm Jell-O and chill firm. Makes 8 servings.
