1 (16 oz.) can shoestring
1 (20 oz.) can crushed
6 Tbsp. lemon juice
2 Tbsp. white vinegar
2 Tbsp. sugar
1 large box raspberry Jell-O
1 c. fine chopped nuts
Drain beets and pineapple. Save juice. Add lemon
juice, vinegar, sugar and enough water to make 3 1/2 cups
liquid. Bring to boil and add Jell-O. Stir until dissolved.
Add beets, pineapple and chopped nuts; mix. Set in ring mold
or 9 x 13-inch pan. This is a recipe from our database at Cookbooks On/Line!
Accuracy is believed to be good, but is not guaranteed.
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