Recipe - Confit Of Garlic (Hl)

2 One half cup Beets, drain, reserve juice
1 tablespoon Unflavored Gelatin
One fourth cup Sugar
One half teaspoon Salt
1/3 cup Vinegar
1 tablespoon Prepared Horseradish
1/8 cup Onion, chopped
One half cup Celery, chopped
One fourth cup Green Bell Pepper, chopped

Dissolve gelatin in One fourth cup cold reserved beet juice. Mix One half cup hod
reserved beet juice, sugar, salt, vinegar, horseradish, onion, celery and
green pepper. Add to gelatin mixture. Chop beets and add to gelatin. Fill a
3 cup mold or individual molds and chill until firm.

Serves: 6

Source: "Mountain Measures" of the Junior League of Charleston, WV.

ed. 1974

Recipe by: Mrs. J. Vann Carroll Posted to MCRecipe Digest V1 #618 by Bill
Spalding billspa@icanect.net on May 25, 1997