Creamy Vegetable Mold
- 2 (1.25 oz.) pkg. sour cream sauce mix
- 1 (6 oz.) pkg. lemon jello
- 2 c. boiling water
- 1/2 c. cold water
- 2 Tbsp. lemon juice
- 3/4 tsp. dried dill weed
- 2 small carrots, cut up
- 1 medium cucumber, peeled, seeded and cut fine
- 1 medium green pepper, seeded and cut fine
- Prepare sauce mix according to package directions; let stand 10 minutes.
- Dissolve jello in boiling water.
- Add cold water. Stir in sauce, lemon juice and dill weed.
- Beat with rotary beater until well blended.
- Chill until partially set.
- Put carrots in blender; cover with cold water.
- Cover and blend a few seconds or until coarsely chopped.
- Drain well.
- Repeat with cucumber and green pepper.
- Fold vegetables into jello.
sour cream sauce mix, lemon jello, boiling water, cold water, lemon juice, dill weed, carrots, cucumber, green pepper
Taken from www.cookbooks.com/Recipe-Details.aspx?id=640542 (may not work)