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Results 31 - 40 of 240 for canned beets
31. HARVARD BEETS
Combine sugar, vinegar, orange juice, ... Add butter and continue to cook until it has melted. Remove from heat and add beets and gently stir.
32. HARVARD BEETS
Bring beets to a boiling point, drain. ... sauce over the drained beets. Let stand for a few minutes to absorb the sweet-sour flavor of the sauce.
33. HARVARD BEETS
Melt butter; add dry ingredients. Blend. Add vinegar and cook until thick. Add beets. Heat thoroughly.
34. HARVARD BEETS
Melt butter in saucepan. Add ... Then add sugar, salt and add liquid gradually. Cook until clear (keep stirring). Add beets and heat thoroughly.
Hard boil eggs. Mix remaining ... bowl). Let stand until eggs are light purple. Can be made without salt and low salt beets - still tastes great!
Mix liquid from beets with sugar and vinegar. Heat ... beets. Pour hot liquid over eggs and beets. Refrigerate at least 24 hours before serving.
Drain beets well. Add thinly-sliced onions. Add ... day before so flavors will blend. Refrigerate until ready to serve. Serves 8 as a side dish.
In a saucepan, stir together ... mixture thickens and gets bubbly. Cook 1 to 2 minutes. Stir in beets and cook until beets are hot. Serves 12.
39. HARVARD BEETS
Mix all above ingredients, except beets. Bring to a boil and boil for 5 minutes. Add beets and bring to a boil. Serve warm.
40. PICKLED BEETS
Our family has been making pickled beets for well over 30 years. ... refrigerator. They get better each day. Cooking time is 20 minutes. Serves 8-10.
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