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Salad: Creamy Vegetable Mold

2 1.25-ounce packages sour cream sauce mix

1 6-ounce package lemon-flavored gelatin

2 cups boiling water

1/2 cup cold water

2 tablespoons lemon juice

3/4 teaspoon dried dillweed

2 small carrots, cut up

1 medium green pepper, seeded and cut up

1 medium cucumber, peeled, seeded, and cut up

Prepare sour cream sauce mixes according to package directions; let stand 10 minutes. Dissolve gelatin in boiling water. Stir in the prepared sour cream sauce, cold water, lemon juice, and dillweed. Beat with rotary beater till blended. Chill till partially set. Put carrots in blender container; cover with cold water. Cover; blend a few seconds or till coarsely chopped. Drain well. Repeat with green pepper and cucumber. Fold chopped vegetables into gelatin mixture. Turn into 5 1/2-cup mold. Chill till firm. To serve, unmold and fill center with assorted fresh vegetables, if desired. Makes 8 servings.

Agnese Marhele @ 2009-09-19 19:25:31

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