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Results 101 - 110 of 421 for beet cooking
101. RED BEET CAKE
Combine sugar and eggs; add beets, oil and chocolate. Blend ... in 1 (8 ounce) carton Cool Whip (thawed). Spread on cake; store in refrigerator.
Wash beets, leaving 1/2 to 1 ... with boiling mixture of vinegar, sugar, and spices. Seal jars. Let set for a few weeks before opening to serve.
103. PICKLED BEETS
Bring all ingredients to a boil and pour over cooked beets. Slice beets if they are large.
104. BEET RELISH
Mix beets, cabbage, horseradish, sugar, salt and pepper. Cover with hot vinegar and water. Pack in hot jars and seal. Makes 4 pints.
105. BEETS AND ORANGES
Make a roux of flour ... slightly thick. Add beets. Bake covered in 1 ... degrees. Five minutes before serving, add mandarin oranges. 5 servings.
106. HARVARD BEETS
Drain beets, reserving liquid. Combine soup ... water. Stir over low heat until thickened. Add beets and butter; heat. Makes about 5 servings.
107. HARVARD BEETS
Make a sauce by cooking cornstarch, sugar, water, lemon juice ... minutes. Pour over cooked beets and allow to stand for a few minutes before serving.
108. HARVARD BEETS
Mix corn starch and seasonings. Blend beet liquid and vinegar into corn ... Bring to a boil. Boil 1 minute. Add beets, heat. Yield 4 servings.
109. HOT SPICED BEETS
Heat vinegar, sugar and spices to boiling and pour over beets. Prepare early so seasoning penetrates beets. Serves approximately 5.
110. PICKLED BEETS
Combine first 6 ingredients. Heat to boiling. Add beets. Cover and simmer 5 minutes. Chill. Excellent for pickling eggs.
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