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.
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 until clear.
Add 1 teaspoon of butter after sauce is
in beets (strain beets first).
One-half of recipe is good for 1 can of beets.
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.
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
Slice squash in thin pieces.
Layer in greased casserole dish, dotting each layer with butter and seasoning until all are used up.
Pour milk and syrup on top.
Bake in a 350\u00b0 oven for 30 minutes.
Serves 6.
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.
Mix all ingredients except beets and cook until thickened and clear.
Add beets.
Cook until heated through.
Boil ingredients, except beets and onion for a few minutes, then add beets and onion.
For better flavor, make a day ahead.
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.
Wash the beets and cook in boiling water until tender. Remove the skins.
Cut the beets into thin slices or cubes. Set aside. Mix the sugar, cornstarch and salt.
Add the vinegar.
Boil the sauce for 5 minutes stirring constantly.
Add butter.
Pour sauce over beets and let stand for a few minutes to absorb the sweet-sour flavor.
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, 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.
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.
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.
Mix the sugar, salt and cornstarch.
Add the vinegar and water; stir the mixture until it is smooth.
Cook it for 5 minutes, then add the beets and let it stand for 30 minutes.
Just before serving, bring the beets to a boil and add the butter. (Omit the salt when using canned beets which have been salted.)
Mix
sugar,
vinegar,
cornstarch
and butter together. Boil for 5 minutes.
Pour over prepared beets in saucepan and let stand
for\t30
minutes.
If not warm enough, they may be heated on\tlow
for
a
few minutes before serving.
Yield: 6 servings.