Harvard - Recipes - Page 6

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Results 51 - 60 of 210 for harvard

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51. HARVARD BEETS

Cut off all but 2 inches of beet tops. Wash beets and leave whole with root ends attached. Heat 6 cups water, 1 tablespoon vinegar (to ...

52. HARVARD BEETS

Melt butter. Add cornstarch, sugar and salt; blend. Add vinegar. Cook until thick. Add beets. Heat thoroughly. Serves 4 to 6.

53. HARVARD BEETS

Mix cornstarch with sugar and salt. Stir in vinegar and water. Cook over low heat, stirring constantly until mixture is smooth and thick. ...

54. MOM'S HARVARD BEETS

Combine sugar, cornstarch and salt. Add beet juice, cook over low heat. Add butter and stir. Then add vinegar and cook until thick. Add ...

55. HARVARD BEETS

Cook beets in boiling salted water until tender. (A bit of vinegar in cooking water helps preserve color.) Cool, peel and slice beets. In ...

56. HARVARD BEETS

Combine beets, water, and salt in saucepan. Cook over medium-high heat until tender, 35-45 minutes. Drain, reserving 1/3 cup beet liquid. ...

57. HERBADE FROM HARVARD SHAKER VILLAGE

Combine all. Let stand one hour or more. Strain and add cold ginger ale. Great for birthday parties. Serves 16.

58. HARVARD BEETS

Drain beets. Mix sugar and cornstarch. Add vinegar. Let sauce boil for 5 minutes or until thickened, stirring constantly. Remove from heat ...

59. HARVARD RED BEETS

Melt butter in saucepan. Add flour, stir well, add sugar, salt and liquid gradually. Cook until clear, stir constantly. Add beets, heat ...

60. HARVARD ONIONS

Place onions and water in saucepan. Cover and cook over medium heat until tender, about 12 minutes. In another saucepan, combine sugar, ...

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