Cossack Mold

• 1 envelope unflavored gelatin
• 1 c. cold water
• 3/4 c. mayonnaise
• 2 Tbsp. horseradish
• 2 (3 oz.) pkg. lemon-flavor gelatin
• 1 1/2 c. boiling water
• 3 Tbsp. vinegar
• 1/2 tsp. salt
• 1 lb. can diced or julienne beets
• 1 1/2 c. finely chopped cabbage

1. Soften unflavored gelatin in water, stir over low heat until dissolved.
2. Cool.
3. Combine mayonnaise and horseradish and gradually stir in gelatin.
4. Pour into 1 1/2-quart mold; chill until almost firm.
5. Drain beets (add water to juice to make 1 1/4 cups).
6. Dissolve lemon gelatin and salt in boiling water.
7. Add beet juice and vinegar; chill until thickened.
8. Stir in beets and cabbage.
9. Put in mold over first layer.
10. Chill until firm; unmold. Garnish as desired.

unflavored gelatin, cold water, mayonnaise, horseradish, lemonflavor gelatin, boiling water, vinegar, salt, julienne beets, cabbage

Taken from www.cookbooks.com/Recipe-Details.aspx?id=548332 (may not work)