Harvard Beets, Pickled Beets, Broccoli with Cheese Sauce, Glazed Snow Peas

Harvard Beets

  • 1 16 oz can sliced beets
  • Water
  • ¼ cup vinegar
  • 1 Tbsp. cornstarch
  • 1 Tbsp. sugar
  • 1 Tbsp, butter or margarine
  • 1/8 teas. pepper

Drain the beets and reserve the liquid. Place the reserved liquid in a measuring cup and add enough water to equal ½ cup of liquid. In a small saucepan combine the cornstarch, sugar and pepper and blend well. Gradually add the beet liquid and the vinegar. Cook this mixture over medium heat, stirring constantly. Stir in the butter or margarine and the beets and heat.

Pickled Beets

  • 1 16 oz. can sliced beets
  • ½ cup cider vinegar
  • ¼ cup beet liquid
  • ½ teas. salt
  • ¼ cup sugar
  • ¼ teas onion powder
  • 3 whole cloves
  • ½ cinnamon stick (about 1 ½ in,)

Drain beets and reserve ¼ cup of the beet liquid. In a small saucepan over medium heat combine the reserved beet liquid with the vinegar and bring this mixture to a boil. Stir in the sugar, cloves, salt, onion powder and the cinnamon stick. Heat this mixture for 5 minutes. Add the beets and bring to a boil. Remove from heat and pour into a 3-cup container. Cover and refrigerate for 4 hours or more before serving. Before serving remove cinnamon stick and whole cloves.

Broccoli with Cheese Sauce

  • 1 ½ lbs. fresh broccoli*
  • 3 Tbsp. butter or margarine
  • 1 Tbsp, flour
  • 1 ½ cups milk
  • 1 cup (4 oz.) shredded Gruyere cheese
  • salt & pepper to taste
  • 1 10 ½ oz can condensed cream of shrimp soup

*Note: 2 10 oz, packages of frozen broccoli spears (thawed) maybe substituted for the fresh broccoli. If using fresh broccoli, cut the broccoli into serving size pieces. In a 2-quart saucepan place ½ inch of water and the broccoli. Cover the pan and simmer until tender. Drain the broccoli. Preheat oven to 350 degrees F, Spray a 1 ½ quart casserole dish with cooking spray. Place the broccoli in the prepared casserole dish and set aside. Melt the butter or margarine over medium heat in a small saucepan. Add the flour to the melted butter or margarine and blend until smooth. Add the milk and cook until mixture thickens, stirring constantly. Blend in the salt and pepper and 3/4 cup of the shredded cheese, Cook this mixture until the cheese melts. Stir in the soup, Mix well. Pour sauce over the broccoli in the casserole dish. Sprinkle the remaining shredded cheese over the top. Bake in preheated oven for 20-30 minutes.

Glazed Snow Peas

  • 1 lb. fresh snow peas
  • 1 teas sugar
  • ½ cup thinly sliced water chestnuts
  • ¼ cup chicken broth
  • 1 Tbsp. soy sauce
  • 1 ½ teas. cornstarch

Snap off the tops of the peas and remove strings. Wash the peas. In a 2-quart saucepan, over medium heat, combine the snow peas with the thinly sliced water chestnuts, sugar and chicken broth. Bring mixture to a boil, cover the saucepan, lower the heat, and simmer for 2 minutes. Combine the soy sauce with the cornstarch and stir until smooth. Slowly pour the cornstarch soy sauce mixture over the peas and mix well. Uncover the saucepan, bring contents of saucepan to a boil and boil for 1 minute, stirring often. Remove from heat and transfer to serving bowl.