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Zesty Beet Salad -- Quad-Cities Online Recipe Book
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Zesty Beet Salad

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Ingredients

1 package (3 ounces) lemon gelatin
1 1/4 cups boiling water
1 can (15.5 ounces) diced beets
2 tablespoons cider vinegar
1 teaspoon Worcestershire sauce
1 teaspoon horseradish
1 teaspoon grated onion
1/2 teaspoon salt
4 drops Tabasco sauce
1/2 cup finely chopped celery

Instructions

Dissolve gelatin in boiling water. Drain beets, reserving 3/4 cup of beet liquid. Add beet liquid to gelatin with vinegar, Worcestershire sauce, horseradish, onion, salt and Tabasco sauce. Pour into a 9x9-inch square dish. Refrigerate until mixture just begins to set. Add drained beets and celery and refrigerate until firm. Cut into squares to serve.

Gloria Kundert, Moline



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  Today is Saturday, Sept. 20, the 263rd day of 2014. There are 102 days left in the year.

1864 -- 150 years ago: Recruits can get $500 by enlisting now. Lt Jobe has a recruiting office on Illinois Street.
1889 -- 125 years ago: Superintendent Schnitger formally inaugurated the Rock Island and Davenport Railway Line of the Holmes system by putting on four cars to start.
1914 -- 100 years ago: Wires of the defunct Union Electric Co. are being removed by city electricians.
1939 -- 75 years ago: The Bishop Hill softball team won the championship in WHB"S Mississippi Valley tournament at Douglas Park.
1964 -- 50 years ago: A boom in apartment construction has hit Rock Island, with approximately 300 units either in or near the construction stage or due for an early rezoning decision.
1989 -- 25 years ago: Members of the Bi-State Metropolitan Planning Commission are hoping to revive their push for a new $70 million four-lane bridge spanning the Mississippi River.






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