Heloises Chinese Beets Recipes

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HELOISE'S CHINESE BEETS



Heloise's Chinese Beets image

This recipe is one that I do not eat, but DH loves beets, so I make for him. From a Heloise column, if you love beets you'll probably love this recipe.

Provided by mandabears

Categories     Vegetable

Time 8m

Yield 4-6 serving(s)

Number Of Ingredients 9

1 (16 ounce) can sliced beets
1 cup sugar
1 cup vinegar
2 tablespoons cornstarch
24 whole cloves
3 tablespoons ketchup
3 tablespoons vegetable oil (optional)
1 teaspoon vanilla extract
1 dash salt

Steps:

  • Drain all the liquid from the beets except 1 1/2 cups.
  • pour the 1 1/2 cups beet liquid into a medium saucepan.
  • Add all of the other ingredients except the sliced beets.
  • Mix well.
  • Add the beets.
  • Cook over medium heat for 3 minutes or until liquid thickens.
  • Allow to cool.
  • Refrigerate.

Nutrition Facts : Calories 283.7, Fat 0.2, Sodium 253.7, Carbohydrate 68, Fiber 2.4, Sugar 61.8, Protein 2.1

HELOISE'S TOFFEE COOKIES



Heloise's Toffee Cookies image

This is a recipe from 1960 that Heloise and her family always enjoy. It is a simple brown sugar refrigerator cookie that can easily be made ahead of time and frozen before slicing and baking.

Provided by JRICE

Categories     Desserts     Cookies     Refrigerator Cookie Recipes

Time 1h25m

Yield 24

Number Of Ingredients 10

2 cups sifted cake flour
½ teaspoon cream of tartar
½ teaspoon baking soda
½ teaspoon salt
1 cup packed brown sugar
½ cup vegetable oil
1 egg, beaten
1 teaspoon vanilla extract
¼ cup water
1 cup chopped walnuts

Steps:

  • Sift together the flour, cream of tartar, baking soda and salt; set aside.
  • In a large bowl, cream together the sugar and oil. stir in the egg, vanilla and water; blend well. Gradually blend in the sifted ingredients. Stir in the chopped nuts last. Roll dough into 2 logs, wrap in waxed paper and chill for several hours or overnight.
  • Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets. Cut the dough into thin slices and place 1 to 2 inches apart onto the prepared cookie sheet.
  • Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

Nutrition Facts : Calories 153.7 calories, Carbohydrate 19 g, Cholesterol 7.8 mg, Fat 8 g, Fiber 0.5 g, Protein 2 g, SaturatedFat 1.1 g, Sodium 80.5 mg, Sugar 9.1 g

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