Recipe - Molded Borsch

1 Envelope unflavored gelatin
Three fourths cup Cold water
1 cn Campbells consomme
1 cn Red beets, minced 8 oz.
1 tablespoon Lemon juice
2 tablespoon Thinly cut or sliced up green onion
1 cup Sour cream

In saucepan, sprinkle gelatin on cold water to soften. Place over low heat,
stirring until gelatin is dissolved. Remove from heat; stir in consomme,
liquid from beets and lemon juice. Chill until slightly thickened. Fold in
beets and 1 tablespoon onion. Pour into 4 cup ring mold; chill until firm.
Unmold on lettuce. Fill center of mold with sour cream, garnish with
remaining onion. Randy Rigg