Melt margarine in a saucepan; add flour.
Stir.
Add sugar, salt, vinegar and beet juice gradually.
Cook until clear, stirring constantly.
Add sliced beets and heat thoroughly. Serves 4 to 6.
Bring beet juice and water to a boil.
In small pan, soften gelatin in vinegar.
Stir mixture in hot beet juice until dissolved.
Remove from heat.
Add sweetener and milk.
Stir.
Add beets.
Refrigerate.
Serve.
If you like it hot, you may want to reheat.
Remember, if you boil milk, it curdles.
Mix flour, salt and baking soda together and set aside.
In a bowl combine rest of ingredients except nuts and coconut and mix together.
If beets are sliced, not diced, then cut them into smaller pieces.
Beat mixture until well combined, about 3 minutes; add flour mixture and beat in, then stir in nuts and coconut. Batter will be reddish in color but will turn brown when baked. Spoon into greased and floured 9 x 13 x 2-inch pan and bake at 350\u00b0 for 50 or 60 minutes, testing with a toothpick to see if it comes out clean.
For a ...
Mix cornstarch, sugar and salt.
Blend in beet liquid, vinegar and fat.
Cook over moderate heat, stirring constantly, until thickened.
Add beets to sauce.
Let stand 10 minutes, if desired, to blend flavors.
Heat to serving temperature.
Makes 6 servings.
Mix cornstarch, sugar and salt.
Blend in beet liquid, vinegar and butter.
Cook over moderate heat, stirring constantly until thick.
Add beets to sauce.
Let stand 10 minutes or longer to blend flavor.
Serve warm.
ossible. Clean and peel the beet.
Cut the turnips and
Mix sugar and cornstarch. Slowly add and stir in beet juice and vinegar. Cook over medium heat until mixture thickens and clears.
Add drained beets. Stir to mix.
Let stand 2 minutes to heat the beets through.
Drain beets and keep liquid.
Combine cornstarch and sugar. Stir in vinegar and beet liquid, stir over low heat until thickened.
Add beets and butter.
Heat.
Makes 5 servings.
Beat butter with sugar until light and fluffy.
Add eggs and beat well.
Blend beets in blender until smooth.
Add sifted dry ingredients alternately with beets to butter mixture, mixing well after each addition.
Fold in nuts.
Drain beets; save water.
In saucepan, combine sugar, cornstarch and salt.
Stir in reserved beet liquid, vinegar and butter.
Cook and stir until mixture thickens.
Add beets and heat through.
Serves 4.
These are yummy!
In saucepan, cook onion in butter until tender.
Add sugar and flour to saucepan.
Stir in vinegar and beet liquid until there are no lumps.
Cook over medium heat until thickened, stirring constantly.
Add beets; salt to taste.
Heat.
Mix sugar, cornstarch and salt.
Add vinegar and beet liquid. Cook, stirring constantly, until thick and clear.
Add beets and butter.
Heat.
Yields 4 servings.
Drain beets, reserve the liquid.
Cut beets into bite-sized pieces.
In a medium saucepan, mix the sugar, cornstarch, cloves, vinegar and beet juice.
Bring to a boil, boiling for 1 minute. Add beets and oleo or butter, heat on medium until hot.
Mix together in a saucepan, the sugar, cornstarch, salt and pepper.
Stir in beet juice and vinegar.
Bring to a boil, stirring constantly.
Add beets and butter.
Again bring to a boil, stirring gently.
Simmer 8 to 10 minutes.
Add onion and horseradish to dissolved jello.
Fold in beets and celery.
Pour in mold and chill until set.
Serve with sour cream.
Beat butter with sugar until light and fluffy.
Add eggs; beat well.
Blend beets in electric food blender until smooth.
Add sifted dry ingredients alternately with beets to butter mixture, mixing well after each addition.
Fold in walnuts.
Turn batter into greased, lightly floured 9-cup Bundt pan.
Bake at 350\u00b0 for 55 minutes or until cake tests done.
Cool on rack for 30 minutes before removing from pan.
Sift confectioners sugar over top of cooled cake.
Combine gin, vanilla, simple syrup, beet juice, lemon juice, and egg
Melt butter and add flour.
Blend.
Add beet liquid.
Cook until thickened, stirring constantly.
Add brown sugar, vinegar, salt, pepper and cloves.
Stir until sugar dissolves.
Drain beets and add.
Heat thoroughly.
Serves 6.
Melt butter or margarine; add flour and blend.
Add beet liquid; cook until thickened, stirring constantly.
Add brown sugar, vinegar, salt, pepper and cloves.
Stir until sugar dissolves.
Drain beets and heat thoroughly.
Serves 6.
Mix cornstarch with sugar.
Add vinegar and beet juice.
Cook over moderate flame until begins to get thick.
(Not too thick.) Add beets and margarine and heat until beets are hot.
This is delicious.