| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
|
100 |
Servings |
INGREDIENTS
| 3 |
qt |
WATER & RESERVED LIQUID |
| 1 |
lb |
BUTTER PRINT SURE |
| 26 |
lb |
BEETS #10 |
| 1 |
lb |
SUGAR; GRANULATED 10 LB |
| 2 |
lb |
SUGAR; BROWN, 2 LB |
| 1 |
tb |
CINNAMON GROUND 1 LB CN |
| 2 |
ts |
PEPPER BLACK 1 LB CN |
| 2 |
tb |
CLOVES GROUND |
| 2 |
qt |
VINEGAR CIDER |
| 2 |
oz |
SALT TABLE 5LB |
INSTRUCTIONS
1. DRAIN BEETS; RESERVE LIQUID FOR USE IN STEP 2 AND BEETS FOR USE IN
STEP 4.
2. COMBINE RESERVED LIQUID AND WATER, VINEGAR, CINNAMON, CLOVES, SALT,
PEPPER, AND SUGARS; MIX WELL.
3. BRING TO A BOIL; REDUCE HEAT; SIMMER 10 MINUTES.
4. ADD BEETS AND BUTTER OR MARGARINE; HEAT TO SERVING TEMPERATURE.
NOTE: BEETS MAY BE SERVED COLD. IN STEP 4, OMIT BUTTER OR MARGARINE; DO
NOT
HEAT. SERVE WELL CHILLED.
Recipe Number: Q00900
SERVING SIZE: 1/2 CUP
From the <Army Master Recipe Index File> (actually used today!).
Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
A Message from our Provider:
“Jesus: the most exciting person in the universe”