ints.
Farm Journal's Best Ever Vegetable Recipes.
BEST PANCAKE MIX: In large bowl,
ossible. Clean and peel the beet.
Cut the turnips and
ater.
Meanwhile, clean the beet greens with the stems; add
Combine gin, vanilla, simple syrup, beet juice, lemon juice, and egg
Place your clean beet leaves in a 200 degree
Place the first 4 ingredients in a bowl and mix well.
In a small bowl whisk together pickle beet juice, mayonnaise, salt and pepper; pour over veggies and mix well.
Refrigerate at least half an hour before serving.
Mix as you would any jello salad.
Serves 10.
From the Family Recipe Box, in Grandpa's typewriting.
As with many old recipes, it lacks a bit of detail in the instructions (Use sugar-free jello for diabetic or lowcarb menus).
Keep 1 cup of the flour out to use this flour to roll out dough with.
Combine lard,flour,baking powder,salt.
In a cup with fork slightly beat egg, vinegar and cold water to make up 1 cup of ingredients
Add egg, water and vinegar to flour mixture form a ball.
Do not overwork dough.
Please, refrigerate dough for at least 1 hour or 24 hrs {this freezes very well} before using for the best result.
Bake at 400 Degrees in a preheated oven for 10 minutes then reduce oven temperature to 350 until pastry is golden brown!
ith a whisk. It's best to take turns with someone
Preheat oven to 350. Sift together flour, baking powder, and salt. Beat egg whites and set aside.
Cream butter and sugar. Add flour mixture and milk alternately until combined. Don't overbeat.
Fold in beaten egg whites with a rubber spatula. Spread in a well-greased 9x13 inch or larger baking pan. A cake pan with higher sides would be best.
In a separate bowl, combine topping ingredients with a pastry cutter until crumbly. Sprinkle all over the top.
Bake for 40 to 45 minutes, or until no longer jiggly. Serve warm. DELICIOUS!
urger.
These are the best burgers you will eat, both
spray 9x13 baking dish with pam.
preheat oven to 350 degrees F.
roll out 1 can of crescent rolls on bottom of pan.
cook sausage in skillet, drain and spread over crescent rolls in pan.
beat all eggs with a touch of milk.
add 4 cups of cheese to egg mixture - this gets hard to stir, I find a wooden spoon works best.
pour egg/cheese mixture over sausage.
bake in oven uncovered for 30-45 minutes depending on your oven, it can look done and the middle might be runny so check with a toothpick.
you're done! The best pork ever and the flavor is simple
Whirl the peeled horseradish in a food processor or grate it on your grater; set to the side.
Cover the beets with water, bring to a boil and reduce to a simmer, for about 30 minutes, or until tender.
Drain and let cool.
Peel the beets, quarter and add to the food processor.
Whirl until a desired consistency is reached.
Add to the horseradish; stir well.
Add sugar, salt and vinegar according to taste.
Check for taste after two days; relish develops best flavor after about a week.
Keep covered in the refrigerator.
owl (metal would be the best) and a wire whisk (or
n the glaze. It is best made the day before so
Slowly cook beef pieces with desired seasonings (ex: salt, onions, pepper, oregano, rosemary) until about half cooked (30 minutes on medium heat).
Add the root part of the red beets, washed and cut to pieces, about the size of the meat.
Cook together with meat until both are soft (about 30 minutes on medium heat).
Add to the beets and meat.
The beet greens torn into small pieces.
Simmer together on medium heat for about 10 minutes.
Greens will wilt.
Stir together for a colorful, tasty and healthful meal.
Combine all but the beets in large kettle. Let boil slowly for a few minutes. Add drained beets. Bring to boil again and put in sterilized jars. Seal. Will make about 6 pints.
reast and leg meat as best you can without breaking the