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JELLED BEET SALAD
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| This comes from Margaret Engle's kitchen. |
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| Ingredients: |
2.5 cups canned diced beets.
2 3oz packs Lemon Jell-O1
2 Tablespoon vinegar
2.5 cups canned crushed pineapple (20 oz can)
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 gelatin.
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 individual molds or use an 8" x 8" Pyrex baking dish.
Chill.
Serve with sour cream.
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| Notes: |
2010-11-10: The first attempt went well. We'll try one envelope of 1Knox instead of one of the lemon Jell-Os and try for sugar-free Jell-o, too.
Margaret puts the mixture in the 8x8 and cuts into squares for serving.
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