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JELLED BEET SALAD |
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| The
original
came from Margaret Engle's kitchen. |
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| Ingredients: |
28 ounces canned diced beets.
1 3 oz pack Sugar Free Lemon Jell-O
1 packet Knox unflavored Gelatin
2 Tablespoon Cider vinegar
20 ounces canned crushed pineapple
pinch of salt
1/2 cup chopped pecans
sour cream
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| Procedures: |
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Drain the beets, reserving the liquid.
Add water to the liquid from the beets to bring the total to 2 cups.
Bring to a boil and pour over the gelatins.
Stir until well dissolved.
Let cool and then stir in the vinegar, drained beets and pineapple, including the juice from the pineapple.
Add pecans.
Pour into 8" x 8" Pyrex baking dish.
Chill.
Serve with sour cream.
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| Notes: |
2014-02-08: Lyd made a batch to go with crab cakes that did not jell.
2013-01-19: We made this to go with ribs & kraut.
2011-07-13: I made a batch on my own. I forgot the pecan chips, so I poured them on top to left them sink.
2011-01-13: A new batch.
2010-11-10: The first attempt of the original went well.
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12/10/2015
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