Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 cn (16oz) sliced beets 1/4 ts Salt
2 Envelopes unflavored gelatin 3 tb Chopped fresh dill
2 pk Lemon-flavor gelatin for -or
-4 servings 1 tb Dried dillweed
1 (8oz) container sour cream Dill sprigs for garnish
2/3 c Cider vinegar

EARLY IN DAY OR DAY AHEAD:

1. Into 2 qt saucepan, drain liquid from beets. Add 2 cups water to
beet liquid. Evenly sprinkle unflavored gelatin over liquid and let
stand 1 minute to soften gelatin slightly. Cook over medium heat,
stirring frequently, until gelatin completely dissolves.

2. Remove saucepan from heat; stir in both packages lemon-flavor
gelatin until completely dissolved.

3. Pour gelatin mixture into lg bowl; stir in sour cream, cider
vinegar, salt, and 3 cups cold water Refrigerate gelatin mixture
until it mounds slightly when dropped from a spoon, about 2 hours,
stirring occasionally.

4. Coarsely chop beets; fold beets and chopped dill into thickened
gelatin. Pour into 8-cup mold. Cover and refrigerate until set, at
least six hours.

5. To serve, unmold gelatin onto chilled platter. Arrange dill sprigs
around mold.

Each serving: About 85 calories, 3 9 fat, 6 mg cholesterol, 220 mg
sodium.

Good Housekeeping/July'94/scanned fixed by DP GG

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