Baked Beets Julienne
A historical recipe from 50 Wonderful Ways to Use Lucerne Sour Cream, From Appetizers to Desserts Recipes from the Test Kitchen of the American D, by American Dairy Association, Lucerne Foods.
A historical recipe
50 Wonderful Ways to Use Lucerne Sour Cream, From Appetizers to Desserts Recipes from the Test Kitchen of the American Dairy Association, by American Dairy Association, Lucerne Foods. Project Gutenberg eBook #63670.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Source and licence
From 50 Wonderful Ways to Use Lucerne Sour Cream, From Appetizers to Desserts Recipes from the Test Kitchen of the American D, by American Dairy Association, Lucerne Foods. Digitised by Project Gutenberg, eBook #63670 (https://www.gutenberg.org/ebooks/63670). Public domain in the USA; its status may differ elsewhere.
Read the original Public domain in the USA
What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.
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Ingredients
- 4 cups Julienne beets
- 2 tablespoons grated onion Salt
- 1½ quart casserole
Method
- 1½ qt.
- casserole Yield—6 Servings 350° oven, 25-30 min.
- 4 cups Julienne beets, drained 1 cup dairy sour cream ¼ cup beet liquid 2 tablespoons lemon juice 2 tablespoons grated onion Salt and pepper ½ cup buttered bread crumbs Combine all ingredients except bread crumbs and mix lightly.
- Turn into a buttered 1½ quart casserole.
- Top with buttered crumbs.
- Bake at 350° about 25-30 minutes.