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Public Domain Recipes
cegoh (Pixabay License).

Parsley Beets

Yield: 4 servings

Ingredients

Directions

  1. Drain the beets.
  2. Heat in the butter.
  3. Season.
  4. Turn into serving dish and sprinkle with chopped parsley.

Other Information

Contributor: Organization.Mary Cullen's department, Household arts service of The journal

Source: Food Fashion Revue Cooking School Second Session (1938-01-01)

Category: Side

Measure: avoirdupois

Ingredient: beet, butter, salt, pepper, parsley

Equipment: strainer, stove, knife

See Also

Harvard Beets

by: Metropolitan Life Insurance Company • Metropolitan Cookbook (1964-02-01)

Side • avoirdupois • butter, flour, beet, brown sugar, vinegar, salt, pepper, clove • measuring spoons, measuring cups, pot

Veal and Green Bean Stew

by: Metropolitan Life Insurance Company • Metropolitan Cookbook (1964-02-01)

Soup • avoirdupois • veal, water, monosodium glutamate, green bean, butter, flour, sugar, salt, pepper, vinegar, summer savory, parsley • measuring cups, measuring spoons, knife, pot

Dutch Potato Croquettes

by: Yorkraft Inc • Pennsylvania Dutch Cooking (1960-01-01)

Side • potato, salt, butter, onion, parsley, pepper, cream, egg, corn meal • measuring cups, measuring spoons, stove, pot, knife

Potato Filling For Fowl

by: Yorkraft Inc • Pennsylvania Dutch Cooking (1960-01-01)

Meat • potato, celery, egg, poultry seasoning, bread, parsley, butter, salt, onion, pepper • measuring cups, measuring spoons, stove, pot

Potato Soup (Gruumbier Suupe)

by: Yorkraft Inc • Pennsylvania Dutch Cooking (1960-01-01)

Soup • avoirdupois • potato, milk, onion, egg, flour, salt, pepper, butter, parsley • measuring cups, measuring spoons, knife, stove, pot