\", do not cut beets further!
;do not wash
Bring first 3 ingredients to a boil for 4 or 5 minutes so sugar dissolves.
Put one teaspoon of salt in each quart jar; also, a full teaspoon of pickling spice in each jar.
Pour boiling mixture over cooked beets (salt beets some while cooking) and seal.
Makes 2 quarts.
Slice cooked beets into large saucepan.
Make a pickling syrup of the sugar, water and vinegar.
Add lemon slices.
Mix spices; add to syrup.
Pour this mixture over the sliced beets.
Bring to light boil, then simmer for 15 minutes.
Heat seals and lids in boiling water.
Seal in hot jars.
Let hot jars stand for 24 hours to be sure of seal.
Place cooked beets in a pan.
Combine remaining ingredients and cover beets with mixture.
If you have a large quantity of beets, continue adding mixture until beets are covered.
Bring to boil, boil 10 minutes.
If you preserve them you can pack them into prepared jars.
If not, beets are ready to serve.
Peel and grate cooked beets.
Melt butter.
Add flour.
Bring to boiling point.
Add lemon juice, salt and sugar.
Mix with beets.
Boil for 2 to 3 minutes.
Add sour cream, heat and serve with main dish.
Mix sugar and cornstarch.
Add water and vinegar.
Boil for 5 minutes.
Add diced, cooked beets and let stand for 30 minutes. Pat with butter and serve.
Use more cornstarch if you prefer a thicker sauce.
Bring all ingredients except beets to a boil.
Add cooked beets.
Bring to a boil again and can.
Adding 2 tablespoons lemon juice helps keep beets red.
Melt butter or margarine in top of double boiler over low heat. Remove top of double boiler from heat.
Add cornstarch, sugar and salt; stir until smooth.
Add vinegar and tarragon vinegar slowly; stir to make a smooth paste.
Return to heat and cook, stirring constantly, until mixture boils.
Add sliced, cooked beets.
Cover and place over simmering water in bottom of double boiler and heat for about 15 minutes.
In a bowl mix together the sugar, cornstarch and salt; stir in a little of the wine or vinegar to make a smooth paste.
Slowly drizzle in the remaining wine or vinegar and the water (adding all the liquid at once can produce lumps in the cornstarch).
Transfer the mixture to a saucepan; cook over low heat stirring and scraping bottom of the pan often.
Cook until liquid is clear (about 5 minutes).
Stir in cooked beets, butter and orange zest; stir until the beets are heated through.
Season with black pepper is desired.
Slice cooked beets and combine with orange slices or sections and minced Vidalia onions.
Arrange on garden lettuce.
Pour Honey Curry Dressing on at last minute.
Bring to a boil the lemon juice, honey and water; pour over cooked beets in jars.
Process 20 minutes.
Cook together first 5 ingredients until thickened.
Add cooked beets and 2 tablespoons margarine.
Combine vinegar, beet liquid, cornstarch, salt and sugar. Cook over medium heat until clear and thickened, stirring constantly.
Add butter and sliced, cooked beets.
Simmer 5 minutes.
For the beets and lentils, heat 1 tbsp butter in a saucepan. Saute the beets for 10 mins, stirring. Season with salt and pepper, add the lentils and cook for 5 more mins. Season with vinegar and cumin.
For the hame and onions, heat 2 tbsp butter in a pan and saute the ham for 3 mins. Add the onions and cook for 2 more mins.
Dredge the fish in flour and season it. Heat 2 tbsp oil in a pan and cook the fish skin side down for 2 mins. Turn and cook 2 more mins. Arrange on plates with the beets and lentils and ham and onions.
add the shallots and saute for 3-5 mins, until soft
side. Add shallots and cook for 5 mins then add spinach
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.
[If you can, buy beets with the stems and greens
Layer the beets and onion in a bowl
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.