Melt fat and stir in flour.
Gradually add boiling water and cook until thickened, stirring constantly.
Add vinegar, sugar and seasonings.
Mix well until sugar dissolves.
Add beets and cook until thoroughly heated.
If canned beets are used, substitute 1/4 cup liquid from the can of beets for the water.
Makes 6 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.
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.
nd mix together.
If beets are sliced, not diced, then
Mix all ingredients except beets and cook until thickened and clear.
Add beets.
Cook until heated through.
Leave root and 1 inch of stem on beets; scrub with a brush. Place beets in a saucepan; add water to cover. Bring to a boil; cover and cook 35 to 40 minutes or until tender. Drain. Trim off beet stems and roots, and rub off skins; cut beets into 1/4 inch slices. Combine sugar, cornstarch and salt in a saucepan. Blend in vinegar and jelly. Cook over medium heat, stirring constantly, until thickened and smooth. Add beets and butter; heat well, stirring occasionally.
Garnish with orange rind.
Cook beets and prepare or drain canned beets.
Mix sugar and cornstarch.
Add vinegar and stir well.
Place over medium heat. Stir until clear and thickened.
Add butter.
Add beets.
Simmer a few minutes so flavor penetrates the beets.
Excellent hot or cold as relish with turkey, chicken or pork.
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.
Cook, peel and slice fresh beets in a bowl and set aside.
Mix sugar and cornstarch until blended before adding the vinegar. Stir all ingredients together and cook at hard boiling point for 1 to 2 minutes or until clear and slightly thickened. Add butter and pour this sauce over the beets.
Serve warm.
May be reheated, but do not boil.
If there is extra sauce, it may be used later if stored in refrigerator.
A small family would not use 3 cups of beets at one meal.
Melt fat and stir in flour.
Gradually add boiling water and cook until thickened, stirring constantly.
Add vinegar, sugar and seasonings.
Mix well until sugar dissolves.
Add beets and cook until thoroughly heated.
If canned beets are used, substitute 1/4 cup liquid from the can of beets for the water.
Makes 6 servings.
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.
Mix sugar and cornstarch; add vinegar and water from beets. Bring to a boil and simmer 5 minutes.
Add beets and simmer 30 minutes.
When ready to serve, bring to a boil and add butter. Serves 4.
Drain beets, reserving 2 tablespoons juice. Set beets and juice aside. In a saucepan, combine sugar and cornstarch.
Add vinegar, orange juice and beet juice. Bring to a boil.
Reduce heat and simmer for 3 to 4 minutes or until thickened.
Add beets and orange peel.
Heat through.
Yields 4 to 6 servings.
Drain beets, reserving liquid.
Pour beet liquid into a 1-cup glass measure and add enough water to make 1 cup of liquid. Combine sugar, cornstarch, salt, pepper, and vinegar in a 1-quart microproof casserole or bowl.
Stir in beet liquid.
Cook uncovered, on High (maximum power) for 2 1/2 to 3 minutes, stirring occasionally, until mixture thickens and is clear.
Add beets and stir lightly.
Cover and cook on High (maximum power) for about 3 minutes, or until beets are hot.
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.
Drain beets, reserving liquid.
In 1 cup glass measure, pour beet liquid and add enough water to make 1 cup of liquid.
In 1-quart microproof casserole or bowl, combine sugar, cornstarch, salt, pepper and vinegar.
Stir in hot liquid.
Cook, uncovered, on High for 2 1/2 to 3 minutes, stirring occasionally, until mixture thickens and is clear.
Add beets and stir gently.
Cook, covered, on High about 5 minutes or until beets are hot.
Makes 4 servings.
Combine sugar, cornstarch, salt and pepper into a 1-quart pan. Stir the beet liquid, vinegar and orange concentrate into sugar mixture.
Cover.
Cook 5 to 7 minutes or until mixture is glossy and slightly thickened, stirring twice.
Add sliced beets and heat until beets are hot.
Sprinkle orange rind over top before serving.
Serve warm or chilled.
Canned beets or fresh beets may be used.
In a saucepan, mix sugar, cornstarch and salt.
Stir in vinegar.
Allow to boil 5 minutes, stirring constantly to make a thick, smooth sauce.
Add cooked beets, diced or sliced, and allow the mixture to stand on warm heat for 1/2 hour to blend flavors.
Just before serving, add butter.
Reheat and serve warm.
Prepare beets.
Cut off all but 1 inch of beet tops.
Wash beets and leave whole with root ends attached.
Pierce each beet with a knife.
Place beets and 1/2 cup of water in 1 1/2-quart casserole.
Cover tightly and microwave on High for 18 to 25 minutes, stirring every 5 minutes until tender.
Let stand, covered, 5 minutes.
Run cold water over beets; slip off skin and remove root ends.
Slice beets.
Add onion and horseradish to dissolved jello.
Fold in beets and celery.
Pour in mold and chill until set.
Serve with sour cream.