BEET RECIPES
Cooked Beets
6 cups water
1TBS vinegar (to preserve color)
1 tsp salt
Washed beets (enough so water just covers)
In a large sauce pan bring the water, vinegar, and salt to a boil.
Add washed beets, cover, and reheat to boiling. Cook until tender which will vary greatly depending on beet size. About 40 minutes for mid-size beets.
Drain beets and run cold water over the beets. Slip off the skins. (If cooked to tender skins will slip right off without any difficulty.)
Slice, dice, or julienne beets to serve.
Ways to serve: Buttered with salt and pepper, seasoned with dill, cloves, basil, mint, allspice. Or nutmeg.
HINT: It works best to use beets of a fairly uniform size as they will require a uniform cooking time. You can make a large kettle of cooked beets. Extra beets can be frozen and used as needed.


Herb-Pickled Beets
6 medium sized cooked beets, sliced
2 sweet onions, thinly sliced
1 tsp fresh oregano, minced
1 garlic clove, crushed
Pinch of nutmeg
Salt and pepper to taste
2 TBS sugar
4 TBS olive oil
4 TBS wine vinegar
Mix beets, onions, oregano, garlic, nutmeg, salt and pepper well.
Mix sugar, oil, and vinegar separately and pour over beet mixture.
Let stand for 1 hour at room temperature. Then cover and chill before serving.


Roasted Beet Salad (DeeAnn Cleveringa)
3 medium beets (about 2 inch diameter)
1 large sweet potato, peeled and cubed
2 TBS water
4 cups torn Bibb or Boston lettuce
1 cup thinly sliced fennel bulb
2 TBS coarsely chopped walnuts, toasted
VINAIGRETTE
3 TBS balsamic vinegar
1TBS water
1TBS honey
1 tsp Dijon mustard
1 garlic clove, minced
¼ tsp salt
¼ tsp pepper
3 TBS olive oil
Scrub beets and trim tops. Boil beets until tender or wrap in foil and bake at 400 degrees for 1 hour. (See tips for preparing beets.)
In a microwave safe bowl, combine sweet potato and water, cover, and microwave on high for 5 to 6 minutes or until potato is tender. Drain and cool.
When beets have cooled, peel and cut into small wedges. On 4 salad plates arrange the lettuce, fennel, beets, and sweet potatoes. Sprinkle with nuts.
Whisk vinegar, water, honey, mustard, garlic, salt, and pepper together. Gradually whisk in oil and drizzle over salads. Serve immediately.

Beet and Cabbage Bake
1 lb medium fresh beets
5 cups coarsely shredded red cabbage
1 medium red onion, thinly sliced and separated into rings
1 cup burgundy or other dry red wine
1 cup unsweetened apple juice
2 tsp sugar
¼ tsp salt
Trim and peel raw beets. Slice thinly or cut into julienne strips.
Layer cabbage, onion, and beets, alternately in a 3 quart baking dish.
Combine wine and remaining ingredients, stirring well. Pour over vegetable mixture.
Cover and bake at 325 degrees for 1 hr and 45 minutes or until vegetables are tender, stirring every 30 minutes.

Harvard Beets (4 to 5 servings) (My Mother, Joan Kooiker)
5 to 6 medium beets (about 1 ¼ to 1 ½ lbs)
1 TBS cornstarch
1 TBS sugar
¾ tsp salt
Dash of pepper
2/3 cup water
¼ cup vinegar
Prepare and cook beets as directed above. Remove skins and slice or cube.
Mix cornstarch, sugar, salt and pepper in a medium saucepan. Stir water and vinegar gradually into the cornstarch mixture. Cook, stirring constantly, until mixture thickens and boils.
Boil and stir 1 minute, do not let scorch. Add beets, heat through, and serve.

Roasted Beets with Tarragon-Citrus Vinaigrette
7 to 8 medium beets
1/3 cup olive oil
2 TBS red wine vinegar
1 tsp dried tarragon
Juice of 1 orange
½ tsp salt
Roast beets (wrapped in foil) for 1 hour or until tender, in 350 degree oven.
Remove beets, let cool slightly, and peel. Slice thinly.
Combine remaining ingredients and pour over beets.
Serve slightly warm, or chill and serve cold.

Cabbage and Beet Bake
1 lb medium size fresh beets
6 cups coarsely shredded red cabbage
1 medium red onion, thinly sliced and separated into rings
1 cup Burgundy or other dry red wine
1 cup unsweetened apple juice
2 TBS red wine vinegar
2 tsp sugar
¼ tsp salt
Peel beets and cut into julienne strips.
Layer cabbage onion, and beets alternately in a 3 quart baking dish.
Combine wine and remaining ingredients, stirring well. Pour over cabbage mixture.
Cover and bake at 325 degrees for 1 hour and 45 minutes or until vegetables are tender. Stir every 30 minutes.



Ukrainian Red Borscht Soup
1 pkg (16 oz) pork sausage
3 to 4 medium beets, peeled and shredded or finely cubed
3 carrots, peeled and shredded or finely cubed
3 medium potatoes, peeled and cubed
1 TBS vegetable oil
1 medium onion, chopped
1 can (6oz) tomato paste
¾ cup water
½ medium head cabbage, cored and shredded
2 cups diced fresh tomatoes
3 garlic cloves, minced
Salt and pepper to taste
1 tsp white sugar
½ cup sour cream for topping
1 TBS chopped fresh parsley for garnish
Crumble the sausage into a skillet and cook over medium-high heat until no longer pink. Remove from heat and set aside.
Fill a Dutch oven pot halfway with water and bring to a boil. Add the sausage, cover pot, and return to boil.
Add beets and cook until they have lost their color. Add carrots and potatoes and cook until tender, about 20 minutes. Add cabbage and chopped fresh tomatoes.
Heat the oil in a small skillet over medium heat. Add the onion and cook until tender. Stir in the tomato paste and water until well blended. Transfer to pot of vegetables.
Add the raw garlic to the soup, cover, and turn off heat. Let stand 5 minutes.
Season with salt, pepper, and sugar to taste.
Ladle into soup bowls and garnish with sour cream and fresh parsley.

Red Onion and Beet Soup
1 TBS olive oil
2 medium red onions, sliced
2 garlic cloves, crushed
10 oz cooked, peeled beets cut into thin strips
4 cup vegetable stock or water
1 cup cooked soup pasta (macaroni or shells) or substitute 1 cup cooked barley
2 TBS raspberry vinegar
Salt and pepper to taste
Yogurt or ricotta cheese to garnish
Snipped chives to garnish
Heat the olive oil in a Dutch oven and add onions and garlic. Cook gently, stirring frequently until onions are soft and tender.
Add beets, stock or water, cooked pasta, and vinegar and heat through. Season to taste.
Ladle into bowls, top with ricotta cheese, and sprinkle with chives.

Chocolate Beet Cake (Sharon Vander Wilt)
1¾ cup flour
1 ½ tsp baking soda
12 tsp salt
1 ½ cup sugar
3 large eggs
1 cup vegetable oil
1 ½ cup cooked pureed beets (approximately 1 pint cooked beets)
2 oz unsweetened chocolate
1 tsp vanilla
Melt 2 oz chocolate in saucepan on low heat, or in double boiler and allow to cool.
Sift flour, baking soda, and salt and set aside.
In mixer bowl, beat sugar, eggs, and oil for 2 minutes. Add pureed beets, melted chocolate, vanilla, and beat to mix well. Gradually add dry ingredients and beat until well mixed.
Pour into 9’ by 13’ pan, or can bake in 2-8” layer pans. Bake at 350 degrees for 25 minutes if using a 9” by 13” pan. Decrease baking time for layer cakes. (Bake until toothpick inserted in center comes out clean.
Frost with your favorite chocolate frosting.
HINT: For special occasions make a super layer cake by baking in 2 round layer pans, split the layers into half so you have 4 layers. Fill between layer and on tip with the following filling recipe.
FILLING RECIPE
1 pkg (8 oz) cream cheese
2/3 cup brown sugar
1 tsp vanilla
Pinch of salt
2 cups heavy whipping cream (whipped) or 16 oz cool-whip
Hershey chocolate bar
Mix the cream cheese, sugar, vanilla, and salt.
Then beat 2 cups whipping cream and fold the mixed cream cheese mixture into the whipped cream. (Or, alternatively, fold the cheese mixture into 16 oz cool-whip.)
Spread filling between each layer and on top of cake.
With potato peeler grate Hershey chocolate bar on top for garnish.


CARROT RECIPES

Spicy Carrots
3 ½ cups peeled sliced carrots
2 TBS butter
2 TBS sugar
1 TBS prepared horseradish
1 tsp dried parsley or 1 TBS fresh chopped Parsley
Salt and pepper to taste
Boil carrots until crisp-tender. Drain and keep worm.
In the same pan, melt butter, stir in sugar, horseradish, parsley, salt and pepper.
Return carrots to pan and stir gently to coat, cooking until heated through.

7 Layer Casserole (Vera DeBoer)
1 layer sliced carrots
1 layer sliced potatoes
1 to 2 chopped bell peppers
1 layer American cheese
2 TBS rice
1 layer of bacon
1 layer of hamburger (1 lb browned and drained)
1 small can tomato soup
½ soup can of milk
In a 9” by 9” baking dish layer ingredients in order given. Bake at 325 degrees for 1 ½ hour.


Carrot Bread (2 loaves)
2 ½ cup whole wheat flour
1 ½ tsp baking powder
1 tsp baking soda
1 tsp cinnamon
½ tsp nutmeg
3 eggs, beaten
½ cup vegetable oil
2/3 cup undiluted apple juice concentrate
½ cup milk
2 cup shredded carrots
½ cup chopped pecans
Preheat oven to 350 degrees. In a large mixing bowl, stir together flour, soda, baking powder, and spices.
In another bowl beat eggs, add oil, milk, and apple juice concentrate.
Add liquids to dry ingredients and stir until just moistened.
Fold in carrots and pecans. Put into 2 oiled loaf pans and bake 1 hour, or until toothpick inserted in center comes out clean.

Parsnip Recipes

Mashed Parsnips
2 cups peeled and chopped parsnips
¼ tsp salt
2 TBS cream (or milk)
2 TBS butter, divided
Dash of nutmeg
Simmer parsnips in boiling, lightly salted water until tender.
Drain and mash with potato masher.
Stir in cream and 1 TBS butter. Pour into warm serving dish and top with 1 TBS butter and a dash of nutmeg. Serve warm.





POTATO RECIPES
Potato Salad Dressing
2 eggs beaten
¾ cup sugar
1TBS flour
½ tsp dried mustard
½ tsp salt
½ tsp pepper
1TBS butter
½ cup vinegar
½ cup water
½ tsp celery seed
½ tsp celery salt
Prepared salad dressing
Mix all ingredients except salad dressing, and cook until thick, stirring constantly.
Remove from heat and add about 1 cup of salad dressing and stir well.
Pour over about 6 cups cubed cooked potatoes, 1 chopped onion, and 6 boiled eggs, chopped.
Mix well and chill before serving.

Herbed Tomato and Potato Salad (Barb Vogel)
8 small red potatoes
1/3 cup fresh or 2 TBS dried basil leaves
¼ cup chopped fresh or 1 TBS dried sage leaves
¼ cup chopped fresh or 1 TBS dried mint leaves
½ cup olive or vegetable oil
½ cup wine vinegar
5 Roma tomatoes cut into fourths
1 small onion, finely chopped
Heat 1 inch water to boiling in 3 quart saucepan, add potatoes and cook 20 to 25 minutes until just tender; drain and cool. Cut potatoes into ½” slices.
Gently mix potatoes and remaining ingredients. Cover and refrigerate about 2 hours, stirring occasionally, until chilled completely.

Baked German Potato Salad (8 to 10 servings) (Barb Vogel)
12 medium red potatoes (about 4 lbs)
8 bacon strips
2 medium onion, chopped
¾ cup packed brown sugar
1/3 cup vinegar
1/3 cup sweet pickle juice
2/3 cup water, divided
2 tsp dried parsley flakes
1 tsp salt
¾ tsp celery seed
4½ tsp flour
In a saucepan, cook potatoes until just tender; drain. Peel and slice into an ungreased 2 qt baking dish; set aside.
In a skillet, cook bacon until crisp, drain, reserving 2 TB drippings. Crumble bacon and set aside.
Saute onions in drippings until tender. Stir in brown sugar, vinegar, pickle juice, ½ cup water, parsley salt and celery seed. Simmer uncovered for 5 to 10 minutes.
Meanwhile, in a covered jar combine flour and remaining water, and shake until well mixed. Stir into onion mixture and bring to a boil. Cook and stir for 2 minutes or until thickened. Pour over potatoes, add bacon, and gently stir to coat. Bake uncovered at 350 degrees for 30 minutes or until heated through.

Cheese Potato Puffs
12 to 14 medium potatoes, peeled and boiled
6 TBS butter
2 cup shredded cheddar cheese
¾ cup milk
¾ tsp salt
2 beaten eggs
Paprika
Drain cooked potatoes, mash slightly, and while hot, add butter, cheese, milk, and salt. Beat until butter and cheese are melted.
Fold in beaten eggs. Put in greased 9” by 13” pan. (Can refrigerate until ready to bake.)
Sprinkle with paprika and bake, uncovered, at 350 degrees for 45 minutes.

Roasted Potatoes with Fresh Herbs
5 garlic cloves, mashed and minced
¼ cup olive oil
¼ cup Italian parsley (fresh chopped) or 2 TBS dried
2 TBS fresh chopped thyme or 2 tsp dried
1 TBS fresh chopped rosemary or 1 tsp dried
3 lbs fingerling potatoes cut in half or regular potatoes cut in wedges
Salt and pepper to taste.
Wisk oil and all herbs together. Add potatoes and toss to coat.
Spread on a baking sheet and sprinkle with salt and pepper.
Roast in a 375 degree preheated oven for about 1 hr, turning once, until potatoes tender.

Twice Baked Potatoes (Laurie Vander Weide)
6 medium to large baking potatoes
1 stick of butter, softened
1 cup sour cream
2 TBS minced onion
2 cups shredded cheddar cheese, divided
½ cup milk (add enough so potato mixture is of desired consistency)
3 slices bacon, fried and crumbled
Salt and pepper to taste
Bake potatoes at 350 degrees for 1 hour and 20 minutes, or until tender. (Do not use tinfoil. This will make a firmer skin and potato will be easier to work with.)
Using oven mitt, cut off 1/3 top of potato. Remove baked potato leaving a potato shell about ½ inch thick.
Place removed potato, butter, sour cream, onion, 1 ½ cup cheddar cheese, salt, and pepper into bowl and mix well with electric mixer.
Place this mixture back into potato skins, place in a 9” by 13” pan, and top with remaining cheddar cheese and bacon bits. Reheat in oven until potatoes are well heated through.
HINT: Save potato tops to make potato skin appetizers. They can be tossed with butter and seasonings and roasted until crispy.



Mashed Potatoes (6 servings)

2 lbs potatoes, peeled and cut into 1 inch cubes
2 cups water
1 cup chicken broth
3 garlic cloves, peeled
½ cup 1% buttermilk
¼ cup sliced green onions (Or can use fewer chopped chives)
1 tsp salt
¼ tsp pepper
Boil potatoes in water, broth, and with added garlic, until tender.
Meanwhile, in small bowl, heat buttermilk until warm. (In microwave)
Drain potatoes and garlic, mash with buttermilk, and stir in green onion, salt, and pepper.

Pepper Jack Potatoes
6 medium potatoes, peeled and cut into ¼ inch slices
1 medium onion, thinly sliced
1/3 cup butter, melted
½ tsp salt
¼ tsp chili powder
1/8 tsp cayenne pepper
1/8 tsp black pepper
2 ½ cup (10 oz) shredded Pepper Jack or Monterey Jack cheese, divided
Salsa (optional)
In a large bowl, combine potatoes and onion.
Combine the butter and seasonings; drizzle over potatoes, and toss to coat.
Place half in a greased 9” by 13” baking dish.
Sprinkle with ½ of the cheese and top with remaining potatoes.
Cover and bake at 400 degrees for 45 to 50 minutes or until potatoes are tender.
Uncover, sprinkle with remaining cheese, and bke 5 minutes longer until cheese is melted.
Serve with salsa if desired.

Lemon Oregano Potatoes
4 large red potatoes cut unto ½ inch cubes
¼ cup olive or vegetable oil
3 TBS lemon juice
1 tsp dried oregano
½ tsp salt
Boil potatoes over medium heat until crisp-tender. Drain and blot dry.
In medium bowl whisk together oil, lemon juice, oregano, and salt. Stir in potatoes and toss to coat well.
Spread potatoes in a 7” by 11” baking pan and bake in a 350 degree preheated oven for 20 to 25 minutes until lightly browned.

Grilled Buffalo Potato Wedges (Barb Vogel)
1/3 cup butter, melted
1 tsp cider or white vinegar
3 to 4 tsp red pepper sauce
½ tsp salt
4 unpeeled medium potatoes
1 cup blue cheese or ranch dressing

Heat coals or gas grill. Mix butter, vinegar, pepper sauce and salt in shallow dish.
Cut each potato lengthwise into 4 wedges; pat dry with paper towels. Dip wedges into butter mixture, reserve remaining mixture.
Cover and grill potatoes 4 to 6 inches from medium heat for 20 to 30 minutes, brushing occasionally with butter mixture and turning a couple of times; until potatoes are tender. Serve with dressing.

Easy Potatoes
6 to 8 potatoes (peeled or unpeeled as desired)
1 cup milk
1 pkg dry onion soup mix
¼ lb butter, melted
Cut potatoes into hearty, country=style pieces. Melt butter, mix with milk and dry soup mix. Pour over potatoes and stir to mix.
Place in a 9” by 13” pan and bake 1 to 1 ½ hr at 325 degrees, covered.

Potatoes on the Grill (1 serving, add ingredients as needed)
2 slices bacon
Diced onion
Soy sauce to taste
Potatoes, peeled and sliced
Lawry’s seasoning salt
Pepper
1TBS butter
1 clove garlic, minced (optional)
Small amount water for moisture
In heavy duty tin-foil, layer ingredients in order given. Seal foil tightly. Grill on low about 1 hour turning once.
HINT: For 4 servings use 5 to 6 large potatoes, 1 large onion, and 8 bacon strips.

Sweet Potato Fries (4 servings)
1 ½ lb sweet potatoes (about 3 medium sized)
Vegetable cooking spray
½ tsp seasoned salt
Pierce sweet potatoes several times with tines of a fork. Place on a microwave-safe plate; cover with damp paper towels. Microwave at HIGH for 6 to 8 minutes or until tender. Let stand 5 minutes.
Peel and cut in half lengthwise. Cut into ½ by 3 inch pieces. Coat evenly with vegetable cooking spray and sprinkle evenly with salt.
Coat cold grill cooking grate with cooking spray, place on grill over medium-high heat. Place potato strips on grate.
Grill, covered with grill lid, for 1 to 2 minutes on each side or until grill marks appear on fries.



Creamy Slow Cooker Potato Soup (4 servings)
3 cups peeled and cubed potatoes
½ cup chopped celery
½ cup chopped onion
1 cup chicken stock
1 tsp dried parsley
½ tsp salt
1 pinch pepper
2 tsp all-purpose flour
1½ cup milk (not skim)
½ pkg (8 oz) cream cheese
1 cup chopped ham

Place potatoes, celery, onion, chicken stock and parsley into a crock-pot. Season with salt and pepper. Set cooker on high, cover, and simmer until vegetable are tender, about 2 hours.
Whisk flour with milk in a bowl until smooth. Pour into slow cooker and stir until thickened. Cook on high for 2 more hours.
Mash potatoes in the slow cooker to your desired thickness and consistency; stir in cream cheese and cooked ham. Simmer soup until cream cheese has melted, soup is thick and creamy, and ham is heated through 30 minutes to 1 hour.

He-Man Meat and Potato Soup (Marsha Moss)
3 cup water
6 cup peeled, diced potatoes
1 cup chopped celery
1 cup chopped onion
1 cup diced carrots
1 tsp pepper
4 TBS cornstarch
4 cup milk
1 lb diced Velveeta cheese
6 Polish sausages, cut into bite-size pieces
Combine the first 9 ingredients in a Dutch oven; bring to a boil and simmer until vegetables are done.
Combine milk and cornstarch. Add to vegetable liquid mixture; stir until thick.
Add cheese and sausage, stir and heat to melt cheese. Do not boil.

Hearty Potato Soup (Vicki Schrock)
6 medium potatoes cubed
2 carrots sliced
6 celery stalks sliced
1 medium onion, chopped
3 cup water with added salt to taste
6 TBS butter
6 TBS flour1 ½ cup milk
1pky (8oz) cream cheese
1 can cream of chicken soup
½ cup chopped fresh parsley
6 slices bacon, fried and crumbled
Cook vegetables in salted water.
Meanwhile, cream the butter and flour together on low heat. When bubbly add milk cooking over medium heat, stirring frequently, until mixture thickens.
To vegetables add mixture, cream cheese, and cream of chicken soup; cooking over medium heat and stirring continuously until soup is well-mixed and heated through.
Pour into soup bowls and garnish with parsley and bacon.



Scalloped Potatoes and Ham
2 TBS butter
2TBS flour
¾ tsp salt
¼ tsp pepper
1¾ cup milk
5 cup sliced potatoes
1 cup chopped ham
Melt butter, stir in flour, salt and pepper stirring constantly until thick and bubbly.
Add milk slowly, stirring frequently until mixture is thickened.
Add potatoes and ham, stir to mix, and bake at 375 degrees for about 1 to 1 ½ hour. Remove cover for last 20 minutes.
Italian Roast with Potato Wedges
3 TBS Italian seasoning
2 to 3 lb boneless pork loin roast
4 medium potatoes, cut into wedges
¼ cup Italian salad dressing
Preheat oven to 350 degrees.
Rub Italian seasoning over the surfaces of the roast and place in roasting pan. Roast for 25 to 40 minutes depending on roast size.
Place potato wedges and Italian dressing in a plastic bat and toss to evenly coat.
Add potatoes to roast in pan and return to oven for another 20 to 30 minutes, until potatoes ae tender.
Let roast rest 5 to 10 minutes before slicing.

Swiss Potato Squares (8 servings) (Barb Vogel)
8 medium potatoes peeled and cubed (about 3 lbs)
1/3 cup butter, melted
1 TBS minced fresh parsley or 1 tsp dried parsley
1 ½ tsp salt
¼ tsp pepper
1 ½ cup cubed Swiss cheese
1 cup cubed fully cooked ham
1 small onion, minced finely
1 tsp garlic powder
3 eggs
½ cup milk
Paprika
Place potatoes in saucepan and simmer 25 minutes or until very tender. Drain; mash with butter, parsley, salt, and pepper.
Spread about 4 cups of the potato mixture onto the bottom and up the sides of a greased 8’ square baking dish. Combine cheese, ham, onion, and garlic powder; spoon into potato shell.
Whisk together eggs and milk; pour over all. Top with remaining potato mixture. Sprinkle with paprika.
Bake uncovered at 375 degrees for 45 to 50 minutes or until golden brown. Let stand 5 minutes before cutting.


SWEET POTATO RECIPES

Dreamland Sweet Potatoes
6 sweet potatoes
1½ stick butter
1 cup sugar
¾ cup orange juice
¾ cup pecans, chopped
Boil sweet potatoes until tender. Peel and mash.
Add other ingredients and mix well.
Pour into a 2 quart casserole and bake @ 350 degrees until well heated.
For a really sweet dish, top with miniature marshmallows and bake until tops browned.

Pineapple Sweet Potato Bake
3 medium sweet potatoes
3 TBS melted butter
1 small can crushed pineapple
½ tsp salt
Boil unpeeled sweet potatoes until tender, peel and slice into a buttered casserole.
Spoon pineapple over potatoes, drizzle with melted butter, and sprinkle with salt.
Bake at 350 degrees until light-brown and pineapple juice thickened.