Beet Jelly Ring
By Yankee Magazine|Oct 16 2007|
Yield
Serves 4-6
Ingredients
2 packages plain gelatin
2 bouillon cubes
1/4 cup cold water
2 cups boiling water
1 cup shredded cabbage
1 cup shredded beets
3 stalks celery, chopped fine
3 tablespoons lemon juice
2 tablespoons tarragon vinegar
1/2 teaspoon salt
few grains cayenne pepper
1 cup sour cream
Instructions
Soak the gelatin in the cold water. Add the bouillon cubes and pour the hot water over, stirring till dissolved. Add the remaining ingredients, stirring the cream until completely blended. Pour into a ring mold or loaf pan and chill in the refrigerator until ready. To serve, unmold on a platter garnished with lettuce or watercress. If a ring mold is used, the center of the ring may be filled with well marinated sliced tomatoes and cucumbers or a meat mixture.
