1 - 10 of 196 for harvard beets
In a large ... beater. Add vanilla, beets, cheese, pineapple, ... oven about 60 to 65 minutes. Makes 16 generous servings or 32 moderate- size portions.
In large bowl ... mixture. Add vanilla, beets, cheese, pineapple, ... excess can be kept in a tightly covered bowl for several weeks in the refrigerator.
Beat well the oil, eggs and sugar. Add together flour, cinnamon, baking soda and salt and then add remaining ingredients. Bake 45 to 50 minutes at ...
Dissolve jello in ... horseradish; chill. Fold in beets and liquid and diced celery. Pour into mold and ... firm. If you like, decorate with sour cream.
Drain beets and reserving 1/2 ... liquid. Add butter. Cook and stir on medium heat until thick. Add beets turn heat to low and cook until beets are very hot.
Drain liquid from diced beets into a saucepan, ... boiling beet liquid, add sugar and salt and bring to a boil. Add beets and butter. Heat through. 6 servings.
Mix cornstarch, sugar and salt. Add vinegar and water; boil gently until thick, stirring constantly. Add butter and beets; reheat.
Mix all ingredients except beets. Cook and stir until clear. Add beets. Simmer a few minutes to heat through. Add a tablespoon of butter. Good hot or cold.
Mix sugar, cornstarch. Add vinegar and water. Boil 5 minutes. Add beets and set aside. Reheat just before serving and add butter.
Make a sauce ... lemon juice (I use vinegar) and salt together for 5 minutes. Pour over cooked beets and allow to stand for a few minutes before serving.
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