CALIFORNIA BEET SALAD|
1 large pkg. raspberry Jell-O
1 c. liquid from beets and
2 c. boiling water
1 Tbsp. sugar
1 Tbsp. vinegar
1 (No. 2) can (16 oz.)
shoestring beets, drained
1 can crushed pineapple,
1/2 c. chopped nuts
1/2 c. Hellmann's mayonnaise
1/2 c. So-Kreem or sour cream
1 Tbsp. finely grated onion
Dissolve Jell-O in 2 cups boiling water; add 1 cup
liquid from the beets and pineapple. Chill until partially
set. Mix in the balance of the ingredients and put in a mold
or pan to set. When ready to serve, the salad dressing may be
put on top or served separate.
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