Thread: Harvard Beets

<[email protected]> wrote in message
news:[email protected]..
>1 1-lb can diced beets, drained
> 3/4 cup beet juice
> 1/4 cup vinegar
> 3/4 cup sugar
> 3 T cornstarch
> juice of 1 orange
> 1 cup raisins
>
> Drain the can of diced beets, saving juice. Combine beet juice and
> vinegar in saucepan. Mix sugar and cornstarch together and add to
> liquid. Add orange juice. Cook until thickened. Add raisins and
> drained beets. Let stand for several hours for flavors to blend.
> Reheat and serve.
>
> This dish is a big hit at children's parties.

Oh bwahahaha! I don't know any children who like beets! Well, I did but I
guess I was weird. And I have made these before but without the raisins.
FIL ate a ton of the stuff and as he put it, "I hate RED beets!" He always
emphasized the "red" part as if he actually loved other colors of beets. I
never actually served him any other color of beets so I don't know. And I
made these before I realized he didn't like beets.

Actually when I made the beets it was an attempt to get enough food to serve
all the people my husband invited without telling me in advance! We were at
MIL and FIL's house and her sister had told me to try to use up all the old
food in the house. So I was trying to use up all the canned goods. That's
why I made the beets. I had planned to make the standard pot roast with
carrots and potatoes, but when I realized husband had invited both brothers
and their families, I had to go back to the store. The men in his family
with the exception of his dad are big meat eaters.

He had also invited aunts, uncles and distant relatives. I had plenty of
carrots and potatoes having planned to use them for subsequent meals. But I
feared even with the other piece of meat, there wouldn't be enough. I
remember making fresh green beans. I can't remember what recipe I used, but
my one SIL really liked them. They were not just plain beans. And I made a
big pot of lentils, using the hot peppers that my FIL grew in his garden.
Those went over really well! Then men in his family love spicy food.

I remember doing a big green salad with freshly made croutons. His aunt and
cousin worked at a bakery so they always had a lot of baked goods. And with
FIL's garden there was always a lot of produce during the summer. Can't
remember what I made for dessert, but I'm sure with that many people I did
make something.

Everyone loved the meal and so much got eaten that there was only enough
leftovers to make us each a bowl of soup for lunch the following day.

On Sun, 12 Dec 2010 23:07:08 -0800, Julie Bove wrote:

> Oh bwahahaha! I don't know any children who like beets! Well, I did but I
> guess I was weird.

I loved salad bars as a kid. And they better have beets up there
or I'm throwing a temper tantrum. I preferred the pickled ones,
but

Kid who likes salad bars and beets? I was not normal either.

-sw

On Sun, 12 Dec 2010 19:57:47 -0800 (PST),
[email protected] wrote:

<snip>

Looks like its time to killfile both you and Bryan, because you two
ain't going to get along well.

How do we know it's the real 'Jimmy Tango' and who have you been
posting as in the meantime?

-sw

"Sqwertz" <[email protected]> wrote in message
news:fb13tyh4c5e7$.[email protected]..
> On Sun, 12 Dec 2010 23:07:08 -0800, Julie Bove wrote:
>
>> Oh bwahahaha! I don't know any children who like beets! Well, I did but
>> I
>> guess I was weird.
>
> I loved salad bars as a kid. And they better have beets up there
> or I'm throwing a temper tantrum. I preferred the pickled ones,
> but
>
> Kid who likes salad bars and beets? I was not normal either.

Ooooh! Me too! Salad bars were my favorite things. My daughter actually
liked them as well because she liked to choose her foods from them. And she
was more likely to eat the vegetables that way. But for her, the salad bar
was just what she ate prior to the meal. For me, it WAS the meal.

On Sun, 12 Dec 2010 19:57:47 -0800 (PST),
[email protected] wrote:

>1 1-lb can diced beets, drained
>3/4 cup beet juice
>1/4 cup vinegar
>3/4 cup sugar
>3 T cornstarch
>juice of 1 orange
>1 cup raisins
>
>Drain the can of diced beets, saving juice. Combine beet juice and
>vinegar in saucepan. Mix sugar and cornstarch together and add to
>liquid. Add orange juice. Cook until thickened. Add raisins and
>drained beets. Let stand for several hours for flavors to blend.
>Reheat and serve.
>
>This dish is a big hit at children's parties.

I used to like Harvard beets until I was told that beets taste like
"really, really good dirt". Now when I taste 'em, that's all that
comes to mind. So now I just say no. :-(

Best -- Terry

On Dec 13, 9:56*am, Terry <prfes...@hotmail.com> wrote:
> On Sun, 12 Dec 2010 19:57:47 -0800 (PST),
>
>
>
>
>
> jimmytangoridesag...@yahoo.com wrote:
> >1 1-lb can diced beets, drained
> >3/4 cup beet juice
> >1/4 cup vinegar
> >3/4 cup sugar
> >3 T cornstarch
> >juice of 1 orange
> >1 cup raisins
>
> >Drain the can of diced beets, saving juice. *Combine beet juice and
> >vinegar in saucepan. *Mix sugar and cornstarch together and add to
> >liquid. *Add orange juice. *Cook until thickened. *Add raisins and
> >drained beets. *Let stand for several hours for flavors to blend.
> >Reheat and serve.
>
> >This dish is a big hit at children's parties.
>
> I used to like Harvard beets until I was told that beets taste like
> "really, really good dirt". *Now when I taste 'em, that's all that
> comes to mind. *So now I just say no. :-(
>
> Best -- Terry- Hide quoted text -
>
> - Show quoted text -

Trust me - Harvard beets and pickled beets taste nothing like dirt,
and since I like reg'lar beets, I don't think they do, either. You've
been brainwashed by Barb.

N.

On Mon, 13 Dec 2010 02:02:10 -0600, Sqwertz wrote:

> On Sun, 12 Dec 2010 19:57:47 -0800 (PST),
> [email protected] wrote:
>
> <snip>
>
> Looks like its time to killfile both you and Bryan, because you two
> ain't going to get along well.
>
> How do we know it's the real 'Jimmy Tango' and who have you been
> posting as in the meantime?
>
> -sw

it's bad news either way.

your pal,
blake

Nancy2 wrote on Mon, 13 Dec 2010 09:35:45 -0800 (PST):

> On Dec 13, 9:56 am, Terry <prfes...@hotmail.com> wrote:
>> On Sun, 12 Dec 2010 19:57:47 -0800 (PST),
>>
>> jimmytangoridesag...@yahoo.com wrote:
> >> 1 1-lb can diced beets, drained
> >> 3/4 cup beet juice
> >> 1/4 cup vinegar
> >> 3/4 cup sugar
> >> 3 T cornstarch
> >> juice of 1 orange
> >> 1 cup raisins
>>
> >> Drain the can of diced beets, saving juice. Combine beet
> >> juice and vinegar in saucepan. Mix sugar and cornstarch
> >> together and add to liquid. Add orange juice. Cook until
> >> thickened. Add raisins and drained beets. Let stand for
> >> several hours for flavors to blend. Reheat and serve.
>>
> >> This dish is a big hit at children's parties.
>>
>> I used to like Harvard beets until I was told that beets
>> taste like "really, really good dirt". Now when I taste 'em,
>> that's all that comes to mind. So now I just say no. :-(
>>
>> Best -- Terry- Hide quoted text -
>>
>> - Show quoted text -

> Trust me - Harvard beets and pickled beets taste nothing like
> dirt, and since I like reg'lar beets, I don't think they do,
> either. You've been brainwashed by Barb.

I don't like Harvard Beets since I find them too sweet but I do like
pickled beets. These are best made from scratch but I must admit that my
technique is to buy a can of whole beets, strain, replace about half of
the juice by white vinegar and eat then and there. They keep for a few
days in the fridge without getting too acid.

--

James Silverton
Potomac, Maryland

Email, with obvious alterations: not.jim.silverton.at.verizon.not

On Mon, 13 Dec 2010 12:38:12 -0500, blake murphy wrote:

> On Mon, 13 Dec 2010 02:02:10 -0600, Sqwertz wrote:
>
>> On Sun, 12 Dec 2010 19:57:47 -0800 (PST),
>> [email protected] wrote:
>>
>> <snip>
>>
>> Looks like its time to killfile both you and Bryan, because you two
>> ain't going to get along well.
>>
>> How do we know it's the real 'Jimmy Tango' and who have you been
>> posting as in the meantime?
>
> it's bad news either way.

I barely remember Jimmy. I must have blocked him out of my memory
(or more likely, had every thread he started kill-filed).

-sw

On Mon, 13 Dec 2010 09:56:19 -0600, Terry wrote:

> I used to like Harvard beets until I was told that beets taste like
> "really, really good dirt". Now when I taste 'em, that's all that
> comes to mind. So now I just say no. :-(

Barb said for you to send me lots of money. Monthly.

I like beets even more now that Barb is influencing the beet
market.

-sw

On Mon, 13 Dec 2010 12:43:23 -0500, James Silverton wrote:

> I don't like Harvard Beets since I find them too sweet but I do like
> pickled beets. These are best made from scratch but I must admit that my
> technique is to buy a can of whole beets, strain, replace about half of
> the juice by white vinegar and eat then and there. They keep for a few
> days in the fridge without getting too acid.

I hate to relate to you, but that's what I do. I buy sliced beets
and do that. I let them sit for a day. I also add a ts of sugar.
Harvard beets are too sweet, but a large pinch of sugar is fine.

-sw

On Mon, 13 Dec 2010 12:38:12 -0500, blake murphy
<[email protected]> wrote:

> On Mon, 13 Dec 2010 02:02:10 -0600, Sqwertz wrote:
>
> > On Sun, 12 Dec 2010 19:57:47 -0800 (PST),
> > [email protected] wrote:
> >
> > <snip>
> >
> > Looks like its time to killfile both you and Bryan, because you two
> > ain't going to get along well.
> >
> > How do we know it's the real 'Jimmy Tango' and who have you been
> > posting as in the meantime?
> >
> > -sw
>
> it's bad news either way.
>
I killed it immediately. Unfortunately, regulars who are not in my
kill file are responding... so now I have to kill every GD thread, not
just the OP.

--

Never trust a dog to watch your food.

"James Silverton" <[email protected]> wrote:

-snip-
>
>I don't like Harvard Beets since I find them too sweet but I do like
>pickled beets. These are best made from scratch but I must admit that my
>technique is to buy a can of whole beets, strain, replace about half of
>the juice by white vinegar and eat then and there. They keep for a few
>days in the fridge without getting too acid.

When we were kids mom would can pickled beets in quarts. Then
she'd heat them up, sprinkle in some cornstarch [I just heard that the
Brits call it corn flour [?]] stir, and call them Harvard Beets.

So if you've got a pickled beet recipe you like-- you're not far from
Harvard Beets.

Jim

On Mon, 13 Dec 2010 11:53:16 -0800, sf wrote:

> I killed it immediately. Unfortunately, regulars who are not in my
> kill file are responding... so now I have to kill every GD thread, not
> just the OP.

You could always just not even read RFC. Your other option is to
buy the rights to Usenet and become the moderator and dicktator.

-sw

Sqwertz wrote:
>
> On Sun, 12 Dec 2010 23:07:08 -0800, Julie Bove wrote:
>
> > Oh bwahahaha! I don't know any children who like beets! Well, I did but I
> > guess I was weird.
>
> I loved salad bars as a kid. And they better have beets up there
> or I'm throwing a temper tantrum. I preferred the pickled ones,
> but
>
> Kid who likes salad bars and beets? I was not normal either.
>
> -sw

Have always liked pickled beets. Particularly in the
beet/herring/pickle/egg salad we make every year for Christmas. And yes,
that is the recipe. Mix, add a bit of mayonnaise and refrigerate.

Arri London <[email protected]> wrote:
-snip-
>
>Have always liked pickled beets. Particularly in the
>beet/herring/pickle/egg salad we make every year for Christmas. And yes,
>that is the recipe. Mix, add a bit of mayonnaise and refrigerate.

How come when I look at that combination I think you mean Sweet
Pickle-- but when I googled to see if I could find specifics, I ran
across this Yankee magazine version-
http://www.yankeemagazine.com/recipe...ing-salad/1641

And I think the pickle they don't specify might be good if it was a
salty dill?

What kind of pickle do you use?

Jim

On Mon, 13 Dec 2010 19:11:20 -0700, Arri London wrote:

> Have always liked pickled beets. Particularly in the
> beet/herring/pickle/egg salad we make every year for Christmas.

The WHAT!?!?!?!

> And yes, that is the recipe. Mix, add a bit of mayonnaise and refrigerate.

That sounds gross. I have to try it. What kind of pickle, just
regular 'ol kosher/dill cucumber? Pickled herring?

-sw

Jim Elbrecht wrote:
>
> Arri London <[email protected]> wrote:
> -snip-
> >
> >Have always liked pickled beets. Particularly in the
> >beet/herring/pickle/egg salad we make every year for Christmas. And yes,
> >that is the recipe. Mix, add a bit of mayonnaise and refrigerate.
>
> How come when I look at that combination I think you mean Sweet
> Pickle-- but when I googled to see if I could find specifics, I ran
> across this Yankee magazine version-
> http://www.yankeemagazine.com/recipe...ing-salad/1641
>
> And I think the pickle they don't specify might be good if it was a
> salty dill?
>
> What kind of pickle do you use?
>
> Jim

We use sour gherkins. Never sweet pickles. Half-sours would be good too.
Maybe not too garlicky, but that's a matter of preference.

Also forgot to mention the boiled potatoes.

The preferred herring in our household is the pickled sort (vinegar and
spices) with onion. Some of the 'juice' goes in there too. Other parts
of our family use the sour cream version, with no additional dressing.

Sqwertz wrote:
>
> On Mon, 13 Dec 2010 19:11:20 -0700, Arri London wrote:
>
> > Have always liked pickled beets. Particularly in the
> > beet/herring/pickle/egg salad we make every year for Christmas.
>
> The WHAT!?!?!?!
>
> > And yes, that is the recipe. Mix, add a bit of mayonnaise and refrigerate.
>
> That sounds gross. I have to try it. What kind of pickle, just
> regular 'ol kosher/dill cucumber? Pickled herring?
>
> -sw

Pickled herring chunks, pickled beets, sour pickles of a preference,
boiled potato chunks or dice (which I neglected to mention), hardcooked
eggs.

Very Germanic. Maybe occurs in other colder climates; had something
similar in Iceland.