Beet-Jellied Gefilte Fish
Drain one 16-ounce can sliced or shoestring beets, reserving liquid.
Add water to liquid to make 2 1/2 cups.
Chop beets very fine; chill.
Soften 1 envelope unflavored gelatin (1 tablespoon) in 1/4 cup cold water.
In small saucepan heat 1 cup of the beet liquid to boiling.
Remove from heat and add the softened gelatin, one 3-ounce package lemon-flavored gelatin, and 3 tablespoons sugar; stir till dissolved.
Add the remaining beet liquid, 1/4 cup lemon juice, 1/2 teaspoon seasoned salt, and 3 tablespoons prepared horseradish.
Chill the mixture till partially set.
Fold in chopped beets.
Turn mixture into a 6 1/2-cup ring mold.
Drain and slice one 16-ounce jar gefilte fish.
Arrange evenly thoughout the jellied mixture.
Chill the mold 4 to 5 hours or overnight.
Unmold onto a serving plate.
If desired, garnish with curly endive, deviled eggs, cucumber slices, and celery curls dusted with paprika.
Serve with a bowl of Cucumber Dressing.