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Full Online Book HomeLearning KitchenVegetables - Beets - Crockpot Borscht
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Vegetables - Beets -  Crockpot Borscht Post by :immjason Category :Learning Kitchen Author :Unknown Date :March 2012 Read :1928

Click below to download : Vegetables - Beets - Crockpot Borscht (Format : PDF)

Vegetables - Beets - Crockpot Borscht

2 large beets, peeled & shredded
1 carrot, chopped
1 onion, chopped
1 cup coarsely shredded cabbage
1 potato, chopped
Enough water to cover

2 tbsp beef or vegetable bouillon powder
1/2 cup boiling water
2 tsp lemon juice
1/2 tsp dillweed
2 tsp salt
1 tsp pepper
1 can of white kidney beans, drained

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6 medium whole beets -- (about 2 lbs.) 2 tablespoons garlic-flavor oil or roasted-garlic flavored oil 1/4 teaspoon salt 1/4 teaspoon pepper 4 teaspoons raspberry or strawberry preserves 1 tablespoon red wine vinegar Trim beets, peel if desired, and cut into 1/2" thick slices. Place in a large bowl and toss with oil, salt, and pepper.Arrange on a grilling tray or in a grilling basket. Grill about 25 min. or till beets are fork-tender, turning occasionally. Place in a serving bowl and toss with preserves and vinegar. Serve warm.
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1 can (15 oz.) sliced beets 4 teaspoons cornstarch 1 tablespoon sugar 1 tablespoon white wine vinegar 1/8 teaspoon salt 1 cup cranberry juice 1/3 cup raisins Drain the beets, reserving 1/4 cup juice; set aside. In a saucepan, combine cornstarch, sugar, vinegar, and salt; mix until smooth. Stir in beet juice and cranberry juice; bring to a boil. Cook and stir for 2 min or until thickened. Remove from heat; stir in raisins and let stand 5 min. Add beets; cook over low heat for
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