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Results 21 - 30 of 36 for beets dry mustard
21. PICKLED BEETS
Heat vinegar and beet juice to boiling. Mix mustard, salt and sugar and ... and boil again. Add celery seed. Can be kept in refrigerator covered.
22. PICKLED BEETS
Combine first 6 ingredients, stirring well. Add beets and onions; toss well to coat. Cover and chill several hours.
Cook until thickened. Add beets and heat thoroughly.
Combine and marinate at last 24 hours.
Place drained beets in 2 pint jars or ... Remove from oven. Pour over beets. Refrigerate. (Hard boiled, peeled eggs may also be added.) Serves 8.
26. PICKLED BEETS
Heat vinegar and water to boiling; add mustard, salt, and sugar. Blend ... combined celery seed, beets, and onions. Cover and ... or longer. Serve cold.
Blend these ingredients by combining them in a screw top jar and shaking vigorously to blend. Pour over: Mix, cover and refrigerate ...
Drain mushrooms, reserving liquid. Chop mushrooms very fine. Set aside. Add enough milk to mushroom liquid to make 1/2 cup. In mixing bowl, ...
29. PICKLED BEETS
Add first 6 ingredients, stirring well. Add beets and onions; toss well to coat. Cover and chill.
30. DEVILED BEETS
In a saucepan, melt shortening ... all ingredients, except beets. Toss beets lightly in ... evenly. Cover and warm over low heat. Yield: 6 servings.
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