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Beet Pineapple Mold

salad.queen's picture
Ingredients
  Canned shoestring beets 16 Ounce (1 Can)
  Canned crushed pineapple 8 3⁄4 Ounce (1 Can)
  Lemon gelatin 3 Ounce (2 Packages)
  Boiling water 2 Cup (32 tbs)
  Lemon juice 2 Tablespoon
  Salt 1 Dash
Directions

Drain beets and pineapple, reserving 1 1/2 cups of the combined liquids.
Dissolve gelatin in boiling water; stir in reserved liquid, lemon juice, and salt.
Chill till partially set, then fold in drained beets and pineapple.
Pour gelatin mixture into 6 1/2 cup mold or eight to ten 1/2 cup molds.
Chill till gelatin mixture is firm

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Side Dish
Method: 
Chilling
Ingredient: 
Vegetable

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