Jaffa Jazzy Beets

Title:
Jaffa Jazzy Beets

Yield:
16 Servings

Categories:
Vegetables,
Passover,
Ethnic,
Creole,
Fruits




Ingredients:





 5 1/3 bn Beets; peeled & -sliced thin


 5 1/3 md Apples; sliced thin


 5 1/3    Oranges; peeled and cut into


          --segments


   2/3 c  White Raisins


   2/3 ts Cinnamon


 2 2/3 c  Orange Juice


 5 1/3 tb Peanut Oil


 2 2/3 tb Honey


 2 2/3 ts Salt


 1 1/3 ts Grated Orange Peel






 Source: Kosher Creole Cookbook, by: Mildred L. Covert & Sylvia P. Gerson


 


 Arrange alternate layers of beets, apples, and orange segments in 1 1/2


 quart casserole dish. Sprinkle with cinnamon.


 


 Combine orange juice, oil, honey, salt, and grated orange peel; pour over


 beets. Top with raisins.


 


 Cover and bake in 425 degree oven for 1 hr. or until tender.


 


 I have not tried this recipe yet. I am going to make this year for the


 first time. This recipe comes from "Kosher Creole Cookbook," by Mildred L.


 Covert & Sylvia P. Gerson. Posted to JEWISH-FOOD digest V97 #112 by


 alotzkar@direct.ca on Apr 4, 1997