Jaffa jazzy beets
16 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 5⅓ | bunch | Beets; peeled & -sliced thin |
| 5⅓ | medium | Apples; sliced thin |
| 5⅓ | Oranges; peeled and cut into segments | |
| ⅔ | cup | White Raisins |
| ⅔ | teaspoon | Cinnamon |
| 2⅔ | cup | Orange Juice |
| 5⅓ | tablespoon | Peanut Oil |
| 2⅔ | tablespoon | Honey |
| 2⅔ | teaspoon | Salt |
| 1⅓ | teaspoon | Grated Orange Peel |
Directions
Source: Kosher Creole Cookbook, by: Mildred L. Covert & Sylvia P. Gerson Arrange alternate layers of beets, apples, and orange segments in 1½ 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@... on Apr 4, 1997