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Results 41 - 50 of 421 for beet cooking
41. HARVARD BEETS
Combine cornstarch, sugar and vinegar. Mix well, slowly stir in beet liquid. Blend to a smooth mixture. Cook, stirring constantly, over medium ... before serving. Serves 6.
42. BEET GREENS
Pressure cook beet greens at 15 pounds for ... greens. Simmer until tender. Add everything but sour cream. Remove from heat and add sour cream.
1. Drain beets. Reserve the liquid. Place ... eggs around the beets on the lettuce leaves. Delicious! Makes an attractive dish for a buffet meal!
44. PICKLED BEETS
Place cooked beets in a pan. Combine remaining ... If you preserve them you can pack them into prepared jars. If not, beets are ready to serve.
Melt butter in skillet; stir ... orange juice. Add beets. Cook and stir over low heat ... hot and glazed, about 6 to 8 minutes. Makes 4 servings.
46. HARVARD BEETS
Blend cornstarch and sugar; stir ... stirring constantly. Add beets and grated orange peel and ... serve put in the butter and bring to a boil.
Put beets and eggs in large glass ... 1 or 2 days before eating. The eggs will keep 1 week and the beets for 2 weeks. Yields 8 to 10 servings.
48. CANNED RED BEETS
Cook the red beets until tender; peel and cut in desired sizes. Put in jars and pour above mixture in jars. Cold pack 10 minutes.
49. PICKLED BEETS
Remove beet tops, leaving roots and 1-inch ... boiling water and cook until tender. Drain and reserve 1 cup of cooking liquid. Remove skins. Combine cooking ... type. Makes 4 pints.
50. HARVARD BEETS
Melt butter. Add cornstarch, sugar and salt; blend. Add vinegar. Cook until thick. Add beets. Heat thoroughly. Serves 4 to 6.
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