Seven-Layer Congealed Vegetable Salad

• 1 (16-ounce) can diced beets, undrained
• 2 envelopes unflavored gelatin
• 1/2 cup cold water
• 1 cup boiling water
• 1/2 cup vinegar
• 1 teaspoon lemon juice
• 1/2 teaspoon Worcestershire sauce
• 1/8 teaspoon hot sauce
• 4 hard-cooked eggs, chopped
• 1 (17-ounce) can green peas, drained
• 1 (3 1/4-ounce) jar cocktail onions, drained
• 1 cup chopped celery
• 1 (16-ounce) can French-style green beans, drained
• Lettuce leaves

1. Drain beets, reserving liquid; set beets aside. Add water to beet liquid to equal 2 cups; set liquid aside.
2. Soften gelatin in 1/2 cup cold water. Add boiling water, and stir until gelatin dissolves. Add reserved beet liquid mixture, vinegar, lemon juice, Worcestershire sauce, and hot sauce, stirring well; chill 1 hour.
3. Sprinkle chopped eggs evenly in the bottom of a lightly oiled 9-cup mold. Layer diced beets, green peas, onions, celery, and green beans over eggs. Pour gelatin mixture over vegetables. Chill until firm. Unmold onto a lettuce-lined plate. Slice and serve with dressing.

beets, unflavored gelatin, cold water, boiling water, vinegar, lemon juice, worcestershire sauce, hot sauce, eggs, green peas, cocktail onions, celery, green beans

Taken from www.myrecipes.com/recipe/seven-layer-congealed-vegetable-salad (may not work)