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DILLY BEET MOLD 1 (1 lb.) can shoestring beets 2 (3 oz.) or 1 (6 oz.) pkg. raspberry gelatin 3 Tbsp. vinegar 1 tsp. dill weed 1 lb. 4 oz. can crushed pineapple, undrained 1 c. diced celery Drain juice from beets and add water to make 2 cups of liquid. Heat to boiling, remove from stove and add jello, stirring to dissolve well. Stir in vinegar, dill weed and pineapple. Chill until slightly thick. Fold in celery and beets. Spoon into mold and chill until set. Unmold on lettuce and serve with mayonnaise or top with sour cream. This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. Help Us Improve The Database! If you've tried this recipe, tell us how you liked it on a scale of 1 to 5 (1 = I didn't like it, 5 = I liked it very much): Haven't tried it 1 - Didn't like it 2 - Liked it at little 3 - So-so 4 - Good 5 - Great! Was this recipe an exact duplicate of another recipe in the database? Yes No Was this recipe incomplete, incorrect, or confusing in any way? Yes No Short comment about this recipe: (50 characters or less.) Thanks for your help!