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Results 61 - 70 of 71 for sauced beets
61. BEETS
Cook beets with skins without salt in ... over sliced beets. SAUCE: Combine ingredients in saucepan. Boil. Recipe can be doubled. Makes 2 quarts.
62. NIPPY BEETS
Blend and heat just to boiling. Spoon sauce over 2 cups hot, drained cooked beets; stir to glaze. Serves 4. They're a natural served with baked ham.
63. HARVARD BEETS
Mix sugar and cornstarch; add ... stove, add butter. Pour sauce over beets. Let them stand on back of stove to absorb sweet-sour flavor of sauce.
64. HARVARD BEETS
Cut off greens. Do not cut too close to beet. It will bleed. Wash beets. Do not cut up. ... constantly until thick. Put red liquid over beets.
65. HARVARD BEETS
Combine beets, water, and salt in ... Add beets to sauce, stirring to coat. (If made ahead, heat over low heat, about 15 minutes.) Makes 8 cups.
66. 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.
67. HARVARD BEETS
Mix salt, cornstarch, sugar and ... the sauce. Drain beets, add to the sauce ... until the beets are hot. Serve at once. Yields about 6 servings.
68. HARVARD BEETS
Drain beets. Mix sugar and cornstarch. ... heat and add butter. Pour sauce over beets. Let stand to absorb the sweet and sour flavor of sauce.
Wash beets and trim stocks. Place beets ... Cover. Let pickle in refrigerator for 2 days before using. Makes 5 pickled beets and 8 pickled eggs.
70. HARVARD BEETS
Wash beets; cook until tender. Remove ... the butter; pour sauce over the beets and let stand for a few minutes to absorb the sweet sour flavor.
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