Monday, October 14, 2013

Sweet & Sour Beets


  • 3 cups beets, diced
  • 1 cup beet water
  • 1 tblsp. sugar
  • ¼ cup apple cider vinegar
  • 2 tsp. butter
  • 1 tblsp. corn starch
Cut off beet tops leaving 2 inches of the stems. Clean well, place in pot and cover with boiling water. Cook until tender, slip off the outer skins and dice. Strain and save 1 cup of the water in which beets were cooked. Add sugar, vinegar and butter. Thicken with 1 tablespoon of corn starch and cook to the consistency of cream. Add the diced beets, salt and pepper and heat.

Friday, October 4, 2013

Scalloped Sweet Potatoes & Apples


  • 6 medium-sized sweet potatoes
  • ½ cup brown sugar
  • 1½ cups sliced apples
  • 4 tblsp. butter
  • ½ tsp. salt
  • 1 tsp. pumpkin pie spice
Boil sweet potatoes until tender. Slice in ¼ inch pieces. Butter baking dish and put a layer of sweet potatoes in bottom, then a layer of apples. Sprinkle with sugar, salt and pumpkin pie spice, and dot with butter. Repeat until dish is filled, having the top layer of apples. Bake at 350 degrees for 50 minutes.