ith a little whipped cream (recipe follows) or cinnamon on top
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!
Saute onion lightly in butter until soft, but not brown. Drain beets and place them in onion and butter.
Add lemon juice and parsley.
Toss beets, adding salt.
Heat until hot.
(Tiny whole beets are best.)
Place hot beets in serving dish.
Pour French dressing over beets; toss lightly.
Top with sour cream; sprinkle with onions. Makes 4 to 6 servings.
Cook whole beets until tender.
If baby beets, leave whole, otherwise slice, then cover with the sauce.
irections for sauce:
This recipe makes enough sauce for about
arm.
Bread Pudding Sauce Recipe.
Mix everything together and
NOTE: The best way I've found to peel/cook beets is from Mary Winecoff's Baked Beets recipe (http://www.recipezaar.com/251586). She wraps each beet in a square of tin foil and bakes them at 400 degrees for a hour to an hour and a half. When beets are cool enough to handle, just slip the skins off.
Slice, dice or chop the beets. I usually cube them into 1/2 size.
Place all the remaining ingredients (except the dill) in a serving bowl, add the beets and mix gently but thoroughly.
Refrigerate for 1-2 hours.
little. This is the best size for me, I like
OU THEY MIGHT BE THE BEST BROWNIES YOU'VE EVER TASTED.).
Pack beets in hot jars, filling within 1/2-inch to top.
Add 1/2 teaspoon salt to each jar.
Bring remaining ingredients to a boil.
Pour over beets and seal.
Process in hot water bath 1/2 hour. Best if you wait 2 to 3 weeks before eating.
This makes 2 quarts.
Increase recipe as needed.
Place beets in a sterilized jar.
Combine vinegar, water, brown sugar, cloves, cinnamon and salt in a saucepan, bring to a boil.
Pour over sliced beets, cover tightly, refrigerate for 8 hours or longer until beets are pickled.
(Remove cloves after 3 days.) Store in refrigerator up to 2 months.
Variation: These are best with fresh beets, but if fresh beets are unavailable, well drained canned beets will work nearly as well.
nd with corn.
This recipe can be expanded by using
BEST PANCAKE MIX: In large bowl,
Wash beets.
Cook beets until tender; cool.
Peel and cut larger ones into quarters, making most of them the same size.
In a big pot, cook the beets and all of the ingredients for 10 minutes. Pack the beets in canning jars and seal.
This makes about 6 quarts.
Repeat this recipe until all beets and juice are canned. One bushel of beets makes 46 pints.
You can double this recipe and do more at one time.
\", do not cut beets further!
;do not wash
br>Wash well and cook beets just until tender. Let cool
Cream
shortening and sugars.
Add eggs and flavor, and beat well.
Add
rolled oats.
Let stand while you sift flour with baking soda.
Add to oats mixture.
Drop by teaspoonfuls on greased
cookie
sheet. Bake in moderate oven (350\u00b0) until lightly browned.
Very old recipe.
Cook pasta according to directions.
Rinse in cold water.
Combine pasta, artichoke hearts, olives, onions, and the cheeses, dressing, and rest of veggies, ham and salami; toss and mix well.
Taste to adjust seasoning, vinegar, or EVOO.
Cover and chill pasta salad for at least 2 hours or overnight is best.
our coals evenly. This recipe is best on a charcoal grill, but