| 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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