Creamy Vegetable Mould
|Sour cream sauce mix||2 1⁄2 Ounce (Two 1.25-Ounce Packages)|
|Lemon-flavored gelatin||6 Ounce (1 Package)|
|Boiling water||2 Cup (32 tbs)|
|Cold water||1⁄2 Cup (8 tbs)|
|Lemon juice||2 Tablespoon|
|Dried dill weed||3⁄4 Teaspoon|
|Carrots||2 Small, cut up|
|Green pepper||1 Medium, seeded and cut up|
|Cucumber||1 Medium, peeled, seeded, and cut up|
Prepare sour cream sauce mixes according to package directions; let stand 10 minutes.
Dissolve gelatin in boiling water.
Stir in the prepared sour cream sauce, cold water, lemon juice, and dillweed.
Beat with rotary beater till blended.
Chill till partially set.
Put carrots in blender container; cover with cold water.
Cover; blend a few seconds or till coarsely chopped.
Repeat with green pepper and cucumber.
Fold chopped vegetables into gelatin mixture.
Turn into 5 1/2-cup mold.
Chill till firm.
To serve, unmold and fill center with assorted fresh vegetables, if desired.