BEET RECIPES

-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=
BEETS IN CREAM

COMBINE 1/2 CUP DAIRY SOUR CREAM, 2 TABLESPOONS MILK, 1 TABLESPOON VINEGAR, 
1 TEASPOON SUGAR, 1/4 TEASPOON SALT, AND DASH CAYENNE.  HEAT THROUGH OVER 
LOW HEAT (DO NOT BOIL).  SPOON OVER 3 CUPS SLICED AND HALVED BEETS, COOKED 
AND DRAINED.  STIR, IF DESIRED.  MAKES 4 SERVINGS. 
-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=
BEETS WITH PINEAPPLE

2 TABLESPOONS BROWN SUGAR
1 TABLESPOON CORNSTARCH
1/4 TEASPOON SALT
1 8 3/4 OUNCE CAN (1 CUP) PINEAPPLE TIDBITS
1 TABLESPOON BUTTER OR MARGARINE
1 TABLESPOON LEMON JUICE
1 1 POUND CAN (2 CUPS) SLICED BEETS, DRAINED

COMBINE SUGAR, CORNSTARCH, AND SALT IN SAUCEPAN.  STIR IN PINEAPPLE 
(WITH SYRUP).  COOK, STIRRING CONSTANTLY, UNTIL MIXTURE THICKENS AND 
BUBBLES.  ADD BUTTER, LEMON JUICE, AND BEETS.  COOK OVER MEDIUM HEAT 
ABOUT 5 MINUTES OR UNTIL HOT.  SERVES 4. 
-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=
BORSCHT

5 PEELED BEETS
1 1/2 QT WATER
1 CHOPPED ONION
1 CUP TOMATO PUREE
1 TABLESPOON LEMON JUICE
1 TEASPOON SUGAR
2 EGGS
1 CUP SOUR CREAM
SALT
PEPPER

GRATE BEETS AND COMBINE WITH ONION AND WATER IN A HEAVY KETTLE.  BRING 
TO A BOIL.  COVER AND SIMMER ABOUT 45 MINUTES.  ADD TOMATO, LEMON JUICE, 
SALT AND PEPPER.  COOK 45 MINUTES MORE.  MIX THE EGGS TOGETHER AND STIR 
INTO SOUP.  HEAT, BUT DO NOT BOIL.  SERVE HOT OR COLD TOPPED WITH SOUR CREAM. 
-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=
CRANBERRY SAUCED BEETS

COMBINE 1 TABLESPOON CORNSTARCH, 1 TABLESPOON SUGAR, AND DASH SALT IN SAUCEPAN.  
GRADUALLY STIR IN 1 CUP CRANBERRY JUICE COCKTAIL.  COOK AND STIR OVER MEDIUM HEAT 
UNTIL MIXTURE THICKENS AND BUBBLES.  ADD TWO 1 POUND CAN SLICED BEETS, DRAINED, 
AND 1/4 TEASPOON GRATED ORANGE PEEL.  SIMMER, UNCOVERED, 10 MINUTES.  MAKES 8 SERVINGS. 
-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=
HARVARD BEETS

DRAIN ONE 1 POUND CAN DICED BEETS, RESERVING 1/3 CUP LIQUID.  IN SAUCEPAN,
 COMBINE 2 TABLESPOONS SUGAR, 1 TABLESPOON CORNSTARCH, AND 1/4 TEASPOON SALT.  
STIR IN RESERVED LIQUID, 1/4 CUP VINEGAR, AND 2 TABLESPOONS BUTTER.  
COOK AND STIR UNTIL MIXTURE THICKENS AND BUBBLES.  ADD BEETS; HEAT THROUGH.  
SERVES 4 OR 5. 
-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=
ORANGE GLAZED BEETS

MELT 3 TABLESPOONS BUTTER IN SKILLET, STIR IN 1/4 CUP ORANGE MARMALADE AND 
1 TABLESPOON ORANGE JUICE.  ADD 2 CUPS COOKED OR CANNED DRAINED BEETS.  
COOK AND STIR OVER LOW HEAT UNTIL BEETS ARE HOT AND GLAZED, ABOUT 6 TO 8 MINUTES.  
MAKES 4 SERVINGS. 
-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=
PICKLED BEETS

2 CANS (16 OUNCES EACH) SLICED BEETS
1 1/2 CUPS SUGAR
3/4 CUP VINEGAR
TWO 3 INCH CINNAMON STICKS

DRAIN BEETS, RESERVING LIQUID IN SMALL SAUCEPAN.  ADD SUGAR, VINEGAR AND 
CINNAMON STICKS TO RESERVED LIQUID.  HEAT TO BOILING, STIRRING CONSTANTLY.  
POUR OVER BEETS; COOL.  COVER; REFRIGERATE AT LEAST 8 HOURS.  TO SERVE REMOVE 
BEETS WITH SLOTTED SPOON.  MAKES 3 CUPS.
-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=
TICKLED PINK PICKLED BEETS (11-03-93) (22:47)

2 POUNDS FRESH BEETS
1 1/3 CUP CIDER VINEGAR
1/2 CUP FROZEN UNSWEETENED APPLE JUICE CONCENTRATE
2 T PICKLING SPICE
1 BAY LEAF
1 PIECE FRESH GINGER ROOT (1 " PIECE) PEELED AND CUT IN HALF
2 BAY LEAVES
1/2 T THYME
1 LARGE WHITE OR RED ONION, THINLY SLICED

COOK BEETS IN BOILING WATER TO COVER FOR 30 TO 40 MINUTES, OR 
UNTIL TENDER.  DRAIN COOKING LIQUID AND SAVE; COOL, PEEL, AND 
SLICE BEETS.  COMBINE BEET JUICE, VINEGAR, APPLE JUICE CONCENTRATE, 
PICKLING SPICE, BAY LEAF, AND GINGER ROOT IN A SAUCEPAN.  
BRING TO A BOIL AND SIMMER 10 MINUTE.S  STRAIN HOT MIXTURE AND 
POUR OVER SLICED BEETS.  ADD BAY LEAVES, THYME, AND ONION.  PLACE 
IN A TIGHTLY COVERED CONTAINER AND REFRIGERATE FOR 24 HOURS 
BEFORE SERVING.

SERVES  2 CUPS (1/2 CUP PER SERVING)
-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=