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Results 61 - 70 of 544 for beets in water
61. RED BEET JELLY
Peel 5 or 6 large raw beets. Slice thin. Cover with 13 cups water and cook until tender. Drain ... ounce) jars of jelly. Add paraffin to seal jars.
62. PICKLED BEETS
Drain beets and reserve beet liquid. Combine beet liquid and enough water to make 2 cups. Add ... Stir. Place mixture in a pan over low heat. ... country style cooked vegetables.
63. PICKLED BEETS
Cook beets; skin and slice. In pot put sugar, vinegar, water, cinnamon, cloves and allspice. ... for 10 minutes and tighten jar rings. Let cool.
64. HARVARD BEETS
Cut off all but 2 inches of beet tops. Wash beets and leave whole with root ... Heat 6 cups water, 1 tablespoon vinegar (to ... Slice or dice. In small saucepan, stir together cornstarch, ... to measure 2/3 cup.
65. PICKLED BEETS
Cut stein 2 inches from beets. Boil beets until tender; put in a large pan. Take out ... pan. Add sugar, water, vinegar. Put spices in ... Fill jar and seal.
66. HARVARD BEETS
Combine sugar, cornstarch, butter, water and vinegar. Cook on low heat until smooth and thick. Add beets. Heat thoroughly and serve at once.
67. HARVARD BEETS
Mix sugar, cornstarch. Add vinegar and water; boil 5 minutes. Add beets and let stand 30 minutes. Just before serving, heat the beets and add butter.
68. 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.
69. PICKLED BEETS
Recipe can easily be halved. Fresh beets can be used. Boil unpeeled ... use instead of water. Combine all ingredients, except ... stove top or in microwave. Add beets and simmer ... leave a bitter taste.
70. HARVARD BEETS
Combine sugar, cornstarch, butter, water and vinegar. Cook over hot water until smooth and thick; season to taste. Add beets. Heat thoroughly.
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