Cossack mold: A molded gelatin, beet & mayo recipe from the ’70s
1 envelope unflavored gelatin
1 cup cold water
3/4 cup mayonnaise
2 T horseradish
2 3-ounce packages of lemon gelatin
1-1/2 cups boiling water
3 T vinegar
1/2 tea salt
1 1-lb can diced beets
1-1/2 cups finely chopped cabbage
Soften gelatin in water, stir over low heat ’til dissolved. Cool. Combine mayonnaise and horseradish, gradually stir in gelatin. Pour in 1-1/2 qt mold, chill ’til almost firm.
Drain beets (add water to juice to to make 1-1/4 cups). Dissolve lemon gelatin and salt in boiling water. Add beet juice and vinegar. Chill until almost thick.
Stir in beets and cabbage. Pour over first layer. Chill until firm; unmold. Garnish as desired. Makes 6 to 8 servings.