Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

3/4 lb Beets 2 tb Cider Vinegar
1 tb Beef Bouillon Granules 1 1/2 c Shredded Cabbage
1 1/2 c Water 1/3 c Chopped Cucumber
2 Envelopes Unflavored 1/4 c Minced Fresh Dill
Gelatin 2 tb Finely Chopped Green Onions
2 tb Lemon Juice 1 tb Prepared Horseradish

Leave Root 1 Inch Of Stem On Beets. Scrub With Vegetable Brush. Place
Beets in A Saucepan; Cover With Water Bring To A Boil. Cover, Reduce Heat
Simmer 35 To 40 Min. OR Until Tender. Drain, Reserving 2 C. Liquid.
Rinse Beets Under Cold Water Drain Again. Trim Off Beet Roots Stems,
Rub Off Skins; Shred Beets Set Aside. Combine Beef Granules Water in A
Medium Saucepan. Sprinkle Gelatin Over Bouillon; Let Stand 1 Min. Cook
Over Lowheat, Stirrng Constantly Until Gelatin Dissolves. Stir in Reserved
Liquid, Lemon Juice Vinegar. Chill 1 1/2 Hours OR Until The Consistency
Of Unbeaten Egg Whites. Combine Reserved Beets, Cabbage, Cucumber,
Dill,Green Onions Horseradish in Medium Bowl. Stir in Gelatin And
Spooninto A 6 Cup Mold Coated With Cooking Spray. Chill Until Firm.

Browse by categories