Horseradish Jello Mold

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Recipe provided by Bert Weintraub of the Wm. M. Untermann Chapter.

Ingredients:

1	pkg. Lemon Jello
1	cup Boiling Water
1	cup Beets (Chopped or Julienne) with Juice
3	tbs. Horseradish
3	tbs. Vinegar

Directions:

Mix Jello thoroughly with boiling water. Add remaining ingredients and mix. Chill as usual for mold.

Garnish with sliced cucumbers and parsley. Best served with meat or fish.

Source:

A Cook's Tour by B'nai B'rith Women: Northern New Jersey Council - First Edition 1960