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Full Online Book HomeLearning KitchenVegetables - Beets - Scratch Beets
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Vegetables - Beets -  Scratch Beets Post by :trader Category :Learning Kitchen Author :Unknown Date :March 2012 Read :922

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

Vegetables - Beets - Scratch Beets

4 Medium beets
3 Tbsp. butter (or bacon drippings)
Salt and Pepper, to taste

Peel raw beets. Using medium size grater, grate and place into frying pan. Add butter. Fry, stirring and turning frequently. Sprinkle with salt and pepper to taste. When tender (taste a shred or two) spoon into serving dish. Serve hot. Makes 4 servings.

(cooked beets can be diced and sauteed in the same manner.)
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Vegetables - Beets -  Spicy Pickled Beets Vegetables - Beets - Spicy Pickled Beets

Vegetables - Beets -  Spicy Pickled Beets
4 pounds beets -- cooked 1 pound onions -- thinly sliced 2 1/2 cups cider vinegar 1 1/2 cups water 1 teaspoon salt 2 cups sugar 1 tablespoon mustard seed 1 teaspoon whole allspice 1 teaspoon whole cloves 3 cinnamon sticks -- broken Wash and drain beets. Leave 2' of stem and the tap roots. Cover with water and boil until tender. Remove peel. Slice, or if using baby beets, leave whole. Combine remaining ingredients. Bring to a boil and simmer 5 minutes. Add beets and cook until heated. remove cinnamon sticks. Pack hot beets into jars leaving 1/4" headspace. Pour

Vegetables - Russian Borscht Vegetables - Russian Borscht

Vegetables - Russian Borscht
6 cups consomme1 large cabbage leaf, cut into pieces1 onion, chopped6 peppercorns 6 medium beets 3 tbsp. water 2 tbsp. butter 1 tbsp. vinegar 1 tbsp. flour 1/2 cup sour cream If using canned consomme, use 2 cans consomme and 2 cubes bouillon and 2 cups water for best flavor. Boil for 30 minutes with cabbage leaf, onion, and peppercorns. Strain and keep hot. Scrub beets, rinse and drain. Peel and cut into thin, almost matchstick size strips, or shred coarsely. Set aside one heaping tbsp. raw beets mixed with 3 tbsp water,