Honeyed Beets Recipe
Yield: 7 servingsRecipe by luhu.jp
Ingredients:
6 cup: Water,
2 tbsp: Margarine, -=OR=-
1 tbsp: Vinegar,
2 tbsp: Butter,
1 tsp: Salt, (OPTIONAL)
2 tbsp: Honey,
5 medium: Beets, (about 1/4 lb.)-=OR=-
1 tbsp: Lemon juice,
2 can: (16-oz ea) shoestring beets,
1/2 tsp: Salt,
-- drained stirred in with,
1/8 tsp: Ground cinnamon,
-- onions,
1 tbsp: Parsley, snipped
1 medium: Onion, chopped (about 1/2 C)
Directions:
Heat water, vinegar and 1 teaspoon salt to boiling. Add beets. Simmer
until tender, 35 to 45 minutes; drain. Run cold water over beets;
slip off skins and remove root ends. Cut beets into shoestring
pieces. Cook and stir onion in margarine in 10" skillet over medium
heat until onion is tender, about 5 minutes. Stir in beets, honey,
lemon juice, 1/2 ts salt and the cinnamon. Heat stirring
occasionally, until beets are hot, about 5 minutes. Sprinkle with
parsley. 7 servings (about 1/2 cup); 65 cal.
Source: Betty Crockers New American Cooking by Whom
Brought to you and yours via Nancy OBrion and her Meal-Master.
Submitted By NANCY OBRION On 08-25-95
Source from luhu.jp
until tender, 35 to 45 minutes; drain. Run cold water over beets;
slip off skins and remove root ends. Cut beets into shoestring
pieces. Cook and stir onion in margarine in 10" skillet over medium
heat until onion is tender, about 5 minutes. Stir in beets, honey,
lemon juice, 1/2 ts salt and the cinnamon. Heat stirring
occasionally, until beets are hot, about 5 minutes. Sprinkle with
parsley. 7 servings (about 1/2 cup); 65 cal.
Source: Betty Crockers New American Cooking by Whom
Brought to you and yours via Nancy OBrion and her Meal-Master.
Submitted By NANCY OBRION On 08-25-95
Source from luhu.jp
Tags
Vegetables