Molded Beet Salad Recipe
Ingredients
| No.2 Canned Shortening – 1 | ||
| Lemon Gelatin – 1 pack | ||
| Vinegar | 1 1/2 Tablespoon | |
| Salt | 1 Teaspoon | |
| Onion | 1 1/2 Tablespoon | |
| Stuffed Olives – ¼ cup, sliced | ||
| Horseradish | 2 Tablespoon | |
| Celery – 1 ¼ cup, chopped | ||
| Nuts – ½ cup, chopped | ||
| Caraway seed | 1 Teaspoon | |
Directions
MAKING
1) Over a bowl, drain the beets reserving the liquid
2) Add the water to the beets liquid enough to measure 1 ½ cups
3) In a saucepan, pour the liquid along with the vinegar, salt and gelatin
4) Cook over a low flame till the gelatin is all dissolved
5) Place in the refrigerator to partially set
6) Fold in the grated onion, olives, horseradish, celery, nuts
7) Pour the mixture into a pan or mould
8) Place the mixture into the refrigerator to firm
SERVING
9) Serve chilled
1) Over a bowl, drain the beets reserving the liquid
2) Add the water to the beets liquid enough to measure 1 ½ cups
3) In a saucepan, pour the liquid along with the vinegar, salt and gelatin
4) Cook over a low flame till the gelatin is all dissolved
5) Place in the refrigerator to partially set
6) Fold in the grated onion, olives, horseradish, celery, nuts
7) Pour the mixture into a pan or mould
8) Place the mixture into the refrigerator to firm
SERVING
9) Serve chilled
Chef
