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Vegetables
Pickled Beets
Magaret Stuff
1
4
1
2
1
2 small Beets with root and 2 inches of tops remaining
small Onions, sliced
½ cups Wine Vinegar
Tbsp whole Cloves
tsp Salt
Rinse beets in cold water, cook in salted water for 30 to 60
minutes or until fork tender. Drain, reserving juice and cool beets.
Remove skins and stems, slice beets into 1/2- inch slices. In
medium bowl, combine beets with remaining ingredients. Cover
and refrigerate at least 2 days. Place reserved juices in a jar.
Add 6 hard, cooked eggs. Refrigerate at least 1 week for deep
color.
Barbecued Green Beans Barb Slabaugh
serving 6-8
5
1
1
1
1
2
slices Bacon, finely cut
/4 cup Onion, chopped
/2 cup Ketchup
/4 cup Brown Sugar
Tbsp Worcestershire Sauce
cans Green Beans
Brown bacon and onion. Add ketchup, brown sugar and
worcestershire sauce. Simmer 2 minutes. Place green beans in
casserole. Pour bacon mix over--do not stir. Bake at 350° for 20
minutes. May put in crockpot for 2 to 3 hours.
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