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Results 81 - 90 of 240 for canned beets
81. PICKLED BEETS
Put first 4 ingredients in ... spice. Put sliced beets in saucepan with pickling juice ... cover jars with towel. Makes 4 pint jars or 2 quarts.
82. HARVARD BEETS
Melt butter. Add cornstarch, sugar and salt; blend. Add vinegar. Cook until thick. Add beets. Heat thoroughly. Serves 4 to 6.
Cook vegetables through in bouillon. Add vinegar. Use a potato masher to crush vegetables for coarse consistency soup or puree in blender ...
Arrange lettuce, beets, tuna, eggs and celery ... center, and garnish with parsley. To serve, toss salad to evenly distribute all ingredients.
Blend first two ingredients. Combine with next 3 ingredients; simmer 5 minutes. Mix in cranberries. Simmer 10-15 minutes. Serve.
86. HARVARD BEETS
In pan blend sugar, salt and cornstarch. Stir ... and water. Cook, stirring constantly until thickened. Add butter and beets. Heat thoroughly.
Blend these ingredients by combining them in a screw top jar and shaking vigorously to blend. Pour over: Mix, cover and refrigerate ...
Get Freshlike canned whole, small red beets from store. Bring to a boil and pour over beets. Refrigerate. May be canned.
89. HARVARD BEETS
In a saucepan, cook raw beets in enough water to cover ... liquid (when using canned beets, reserve 1/4 cup juice). ... Simmer for 10 minutes.
Combine beets and onion in bowl. Set ... more. To serve, arrange lettuce leaves and mound marinated beets on top. Garnish with slices of orange.
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