Creamy Vegetable Mold - cooking recipe

Ingredients

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

Preparation

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.