Cucumber Dill Jello
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2 pkg. (3 oz.) lemon Jello
2 tsp. salt
1 c. boiling water
1 c. cold water
1 c. chopped cucumbers
1/2 c. chopped carrots
1/2 c. chopped peppers
1/3 c. chopped onions
1/2 c. chopped celery
2 tsp. dill
Dissolve Jello and salt in boiling water. Add cold water and chill until almost set. Add vegetables.
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