| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Mike02 |
4 |
servings |
INGREDIENTS
| 2 |
lb |
Beets |
| 1 |
qt |
Salted water |
| 3 |
tb |
Butter |
| 3 |
tb |
Fresh chopped mint |
| 1 |
tb |
Lemon juice |
| 1/2 |
ts |
Salt |
| 1/2 |
ts |
Freshly-ground black pepper |
INSTRUCTIONS
Place the beets in boiling water to which 1 tablespoon of salt has been
added. Return to the boil, reduce the heat, and cook gently until the beets
are tender, about 30 to 40 minutes. Remove from the heat and allow the
beets to cool completely in their cooking liquid before draining. Discard
the water and slip the beets out of their skins using paper towels to grasp
the beets. Cut the beets into wedges. Heat the butter in a small saucepan,
add the beets and cook for several minutes before adding the mint. Shake to
coat well. Add the lemon juice and the salt and pepper. This recipe yields
4 to 6 servings.
Recipe Source: MICHAEL.S PLACE with Michael Lomonaco From the TV FOOD
NETWORK - (Show # ML-1A43 broadcast 05-03-1997) Downloaded from their
Web-Site - http://www.foodtv.com
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com
~or- MAD-SQUAD@prodigy.net
05-10-1997
Recipe by: Michael Lomonaco
Converted by MM_Buster v2.0l.
A Message from our Provider:
“Give Satan an inch and he’ll be a ruler.”