Beet Jello Salad with Sour Cream
Dressing
1 (3 oz.) box lemon Jell-O
1 can shoestring beets (save juice)
Blades from 3 green onions, chopped
Water
1 tsp. sugar
Vinegar
Salt and pepper to taste
Sour Cream Dressing
2 tbsp. sugar
1 tsp. dry mustard
2 tbsp. vinegar
1 tsp. salt
1/2 pt. sour cream
1/2 head cabbage
Add enough water to beet juice to make 2
cups. Add sugar, vinegar, salt and
pepper to taste. Heat to boiling point
and pour over Jell-O and add to beets
and onions. Pour into six cup Jell-O
mold and jell. To serve: Combine
ingredients for sour cream dressing and
add to 1/2 head finely chopped cabbage.
Place Jell-O servings on bed of cabbage
and sprinkle with paprika.
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