Select young, tender, sweet beets.
Trim off tops, leaving 1-inch of stem.
Leave stem and top root to prevent bleeding and loss of color.
Wash thoroughly.
Cover with boiling water and cook until done (when fork slips in easily).
Remove skins and roots.
Small beets may be left whole.
Place beets in mixture of sugar and vinegar.
Bring to boil.
Place in pint jars.
Add allspice to each pint jar.
Be sure liquid covers beets.
Seal with new lids and rings that have been in boiling water.
Wash and cook beets.
Remove skin.
Slice or quarter beets. Heat salt, vinegar, water, and sugar until salt and sugar dissolves.
Add beets.
Heat just to boiling.
Pack in hot jars and seal.
Preheat oven to 350\u00b0.
Combine sweet potatoes, 3/4 stick softened butter, sugar, nutmeg, cinnamon, eggs and evaporated milk.
Pour into buttered casserole dish.
Bake for 20 minutes. While souffle is baking, melt 1/2 stick butter; stir in cornflakes, brown sugar and nuts.
Spread on top of souffle. Cover with miniature marshmallows and continue baking until set. If canned potatoes are used, use only 1/2 cup milk.
Makes 4 to 6 servings.
Cook potatoes in a large saucepan in
enough salt water to cover.
Cook about 15 minutes or until
tender.
Drain
and set aside.
Spread pie filling in an 8\tx
8
x
2-inch baking dish. Arrange cooked potatoes on top.
In a small mixing bowl stir together cranberry sauce, apricot
preserves
and
orange marmalade.\tSpoon over sweet potatoes.
Bake uncovered at 350\u00b0 for 20 to 25 minutes.
Place the sweet potatoes in a pot and cover with cold water. Bring the potatoes to a boil over high heat. Reduce the heat and simmer about 20 to 30 minutes, until the potatoes are done. Check by piercing with a fork; there should be no resistance. Drain well.
Mash the sweet potatoes with a potato masher or fork, or use a food mill.
Add the lime juice and stir well. Add the milk and stir. Add Cajun seasoning, to taste.
Cook potatoes; drain and mash while still warm.
Add balance of ingredients (except marshmallows), as listed, stirring well after each addition.
Grease an ovenproof casserole; add mashed sweet potatoes.
Top with miniature marshmallows, just to cover top of the potato mixture.
Bake at 325\u00b0 for 45 minutes.
sn't necessary.
Beets -- I make the beets all in one
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
n a bowl, toss the beets with 1/2 tablespoon olive
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.
br>Wash well and cook beets just until tender. Let cool
ime and Ginger (recipe#100440); Spicy Habanero Jelly (recipe#68981); Fig Preserves
ater to cover beets to boiling.
Add beets and 2 t
Drain the broth from beets into pan.
Set beets aside.
Into broth, add vinegar, Sweet 'N Low and spices.
Simmer approximately 10 minutes.
Place beets and sliced onion in a jar or covered bowl.
Pour broth over veggies.
Place lid on tight.
Refrigerate. Serve.
Quarter the beets if they are large, if
ow speed. Add the pureed beets and food coloring.
Continue
ice and mix with shredded beets, garlic, 2 teaspoons sugar, 1
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.