 |
Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 8 |
|
A good company dish. From the The Best of Bridge series Ingredients:
1 (16 ounce) can beets, sliced |
1 (3 3/4 ounce) package lemon jell-o gelatin |
1/4 cup sugar |
1/4 cup vinegar |
1 tablespoon prepared horseradish |
2 teaspoons lemon juice |
1 (4 ounce) package cream cheese |
milk or cream |
1 tablespoon mayonnaise |
Directions:
1. Drain beets, reserving liquid.
2. Slice beets into shoestrings.
3. Add enough water to beet juice to make 1 1/2 cups.
4. Bring liquid to boil.
5. Add jello and stir until jello is dissolved.
6. Cool and then add sugar, vinegar, horseradish, and lemon juice.
7. Add beets and pour into a 9 x 9 glass dish.
8. Refrigerate until salad is set.
9. Mix cream cheese and mayonnaise adding enough milk until it is the consistency of icing Spread over top of salad and refrigerate until serving time.
|
|