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Gefilte Fish and Beet Mold - pareve

Posted by : Lita Lotzkar

yield: 10 servings

Source: National Council of Jewish Women, Cook Book
(Vancouver, B.C.Branch)
INGREDIENTS;

15 oz. tin beets, with juice
1 Tbsp. Kosher unflavoured gelatin
1/4 c. cold water
3 oz. pkg. lemon jello
3 Tbsp. sugar
1/4 c. lemon juice
1/2 tsp. salt
3 Tbsp. strong red horseradish
1 1/2 - 2 doz. miniature gifilte fish balls (do it the easy way - buy in a jar)

Drain beets, reserving juice. Add water to juice to make 2 1/2 cups liquid.
Chop beets very fine. Soften gelatin in 1/4 cup water. Heat 1 cup of the
beet liquid to boiling. Remove from heat; add gelatin, jello and sugar  and
dissolve well. Add remaining beet liquid, lemon juice, salt and
horseradish. Chill until partially set. Fold in beets. Pour into oiled mold
and arrange fish evenly throughout. Chill 4 - 5 hours.

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