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A Cookbook of Memories

Salads and Side Dishes

JELLIED BEET SALAD 
Marilyn Blackwell, Dinsmore UCW

1-16 oz can beets, sliced 1 Tbsp prepared horseradish
1-3 3/4 oz. lemon Jell-O 4 oz. pkg. cream cheese
1/4 cup sugar Milk or cream
1/4 cup vinegar  1 Tbsp mayonnaise
2 Tbsp lemon juice
Drain beets, reserving liquid and slice into shoestrings. Add enough water to beet juice to make 1 1/2 cups. Bring liquid to a boil. Add jello and stir until dissolved. Cool and add sugar, vinegar, horseradish and lemon juice. Add beets and pour into 9x9 glass dish and refrigerate until completely set. Mix cream cheese with mayonnaise, adding enough milk until it is the consistency of icing. Spread over top of salad and refrigerate until serving time.

 
 
 

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Box 159, Fort Qu'Appelle, Saskatchewan Canada S0G 1S0
Phone: 306-332-5691 Fax:306-332-5264
Email: office@callinglakes.ca