| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Fruits, Grains | Jewish | Vegetables, Passover, Ethnic, Creole, Fruits | 16 | Servings |
INGREDIENTS
| 5 1/3 | bn | Beets; peeled & -sliced thin |
| 5 1/3 | md | Apples; sliced thin |
| 5 1/3 | Oranges; peeled and cut into segments | |
| 2/3 | c | White Raisins |
| 2/3 | ts | Cinnamon |
| 2 2/3 | c | Orange Juice |
| 5 1/3 | tb | Peanut Oil |
| 2 2/3 | tb | Honey |
| 2 2/3 | ts | Salt |
| 1 1/3 | ts | Grated Orange Peel |
INSTRUCTIONS
Source: Kosher Creole Cookbook, by: Mildred L. Covert & Sylvia P. Gerson Arrange alternate layers of beets, apples, and orange segments in 1 1/2 quart casserole dish. Sprinkle with cinnamon. Combine orange juice, oil, honey, salt, and grated orange peel; pour over beets. Top with raisins. Cover and bake in 425 degree oven for 1 hr. or until tender. I have not tried this recipe yet. I am going to make this year for the first time. This recipe comes from "Kosher Creole Cookbook," by Mildred L. Covert & Sylvia P. Gerson. Posted to JEWISH-FOOD digest V97 #112 by alotzkar@direct.ca on Apr 4, 1997
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