| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| 1 | Servings | |||
INGREDIENTS
| 1 | cn | (1-lb.) julienne beets |
| 1 | sl | Fresh white bread; (crusts removed) |
| 1 | tb | Lemon juice |
| 1/2 | ts | Sugar |
| 1/2 | ts | Salt |
| 1/4 | ts | White pepper |
| 4 | servings |
INSTRUCTIONS
Put in blender and whirl until smooth: Fold in 1-1/2 cups light cream - or - 1-1/2 cups buttermilk Mix with a spoon or spatula. Do not use blender again. Chill and garnish with slices of cucumber, hard-boiled eggs, a dab of sour cream, and a sprinkle of dill weed. Posted to KitMailbox Digest by Leon & Miriam Posvolsky <miriamp@pobox.com> on May 28, 1998
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