In a sauce pan bring the milk to a simmer.
Add the chocolate and crushed candies.
Whisk until smooth.
Divide hot cocoa between 4 mugs and garnish with whipped cream and serve with a candy cane stirring stick.
Wrap each colour of beets in separate foil.
Sprinkle
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
To make driver's seats in the race cars, use a butter knife to scoop out a shallow 1/2-inch wide wedge across the center of each candy bar.
Use a dab of frosting to fasten small candy on driver's side of the wedge for a steering wheel.
Use frosting to stick peppermints on side of candy bar for wheels.
Refrigerate the cars until frosting is set.
ater to cover beets to boiling.
Add beets and 2 t
Stack on their sides one caramel, chocolate covered caramel candy and candy corn. Use a dab of frosting to hold all together.
Place a dab of frosting on back of caramel and attach to the bottom of the top side of a cookie. Stand upright.
ow speed. Add the pureed beets and food coloring.
Continue
Open the cans of beets and drain the juice into
Cook beets with part of stems and roots still on.
Remove stems and slice if large.
Measure beets.
Recipe is for 5 quarts beets.
Two tablespoons mixed spices may be added also.
Make syrup of sugar, vinegar and water.
Boil 5 minutes.
Add beets, heat through, lift from syrup and pack into jars.
Pour boiling syrup over beets and seal jars with boiling lids.
Wash and boil beets until tender.
Peel beets while warm or you may use canned beets. Cut into slices.
Mix cornstarch, salt, sugar and pepper in a 2-quart saucepan.
Gradually stir in water and vinegar.
Cook, stirring constantly until mixture thickens. Boil and stir for 1 minute.
Add beets.
Heat and serve.
Makes 4 servings.
With fresh beets this recipe cans well.
Be careful to measure and increase ingredients accordingly.
Melt butter in non-stick frying pan.
Add butter, onions, salt and pepper.
Fry on med-low heat until onions are translucent because beets are already cooked.
NOTE: To cook beets, trim them leaving approximately 1 1/2 inch stem. Place in large pot with enough cold water to cover, add 1/2 tsp salt. Bring to a boil, then lower heat and simmer until tender. Cooking time depends on how large the beets are. Drain, wearing rubber kitchen gloves, remove skin. Cool. Slice for above recipe.
Preheat oven to 380 degrees F (193 degrees C).
Mix beets and 1 teaspoon olive oil together in a bowl until coated; spread onto a baking sheet.
Bake beets in the preheated oven for 15 minutes.
Mix sweet potatoes and remaining 1 teaspoon olive oil together in a bowl until coated.
Flip beets using a spatula and add sweet potatoes to the baking sheet.
Cook beets and sweet potatoes until tender, about 15 minutes.
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.
Drain beets; save liquid.
In a medium saucepan, bring beet liquid and remaining ingredients to a boil.
Boil for 2 minutes; pour over beets.
If there is not enough liquid to cover beets, make up the difference with boiling water.
(This recipe should fill a 1-quart jar.)
Chill for several days to allow flavors to blend before serving.
Heat oven to 375 degrees. In ovenproof skillet, toss beets with olive oil. Bake 30 minutes, then cover with aluminum foil and bake 1 hour more.
(For canned beets, cook on stove until thoroughly heated through, then drain and continue with recipe.).
Remove foil; stir in 1/2 cup water, maple syrup and vinegar. Place skillet on stovetop. Bring to a boil over medium-high heat and cook 5-8 minutes, or until mixture is reduced to a syrupy consistency. Transfer to serving dish and and sprinkle with scallions.
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.
Stir and cook until clear, all ingredients, except beets. Then add the beets, 2 tablespoons of butter and 1 or 2 tablespoons of orange marmalade.
Chill before serving.
Wash beets.
Cook until tender. Peel and cut in chunks or slices. Put water, vinegar, sugar and salt in pan. Bring to boil. Put beets in until hot. Put in jars. Be sure to have jars and lids hot and do one jar at a time. You can cut the recipe down to make enough just for a meal.