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Results 61 - 70 of 421 for cooking beets
61. HARVARD BEETS
Mix sugar and flour, add vinegar and water. Cook until thick. Add salt and butter, then diced beets, reheat.
62. PICKLED BEETS
Heat the vinegar & water ... combined celery seed, beets & onion. Cover and place in the refrigerator to marinate overnight or longer. Serve cold.
Hard cook eggs and peel. Put red beets with liquid in a large ... water. Let stand in refrigerator a day or so until eggs are a deep red and sour.
Place peeled eggs and beets in a jar. Mix vinegar, beet liquid, sugar, salt, onion and cloves. Pour over eggs ... refrigerate at least 3 days.
65. RED BEET EGGS
Drain liquid from beets. Add water, if necessary, ... To serve: Drain eggs and cut in half lengthwise and arrange on platter with pickled beets.
Mix together mustard, sugar, salt, and vinegar. Cook to boiling. Pour over well drained beets and set aside to cool. ... pink tint of beet juice.
Drain beets (if freshly cooked), skin and ... the beets and onion slices. Add horseradish. Cover, cool then chill thoroughly for several days.
Cut potatoes, beets, ham and red onion ... and refrigerate for at least 2 hours for flavors to blend. At serving time sprinkle with green pepper.
Combine brown sugar, cornstarch and ... in pineapple juice. Cook stirring all the time until thick. Add lemon juice, beets and pineapple. Heat on low until heated through.
70. HARVARD BEETS
Combine cornstarch, sugar, salt, and ... Mix vinegar with beet juice; add to dry ingredients ... to prevent lumping. Cook until thickened, stirring constantly. Add beets; heat thoroughly. Yield: 4-6 servings.
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