Beets, among the sweetest of vegetables, lend themselves beautifully to salads. Here, they’re roasted for even more intense flavor, then dressed with a simple orange vinaigrette that’s scented with cumin.
Celery root has a tendency to darken when peeled. By adding a small amount of vinegar to the water, the celery root will retain its white interior.
Mix beer, molasses, mustard, onion, garlic and salt and pour over beans, adding bean liquid if necessary to cover beans.
Cut breast meat lengthwise in thin strips, about 1/8-inch thick. Mix soy sauce, water, brown sugar, liquid smoke flavoring, salt and Worcestershire sauce to make marinade.
Top each serving with chopped onions, shredded cheese, olives and sour cream. Serve with tortilla chips or corn bread on the side.
Serve with sweet potatoes cooked in the juices, and hot, buttered greens.
Prepare bottom pie crust, fill with meat mixture and cover with top crust. Sprinkle top with freshly ground pepper. Bake at 400˚F for 45 to 50 minutes. Serve hot.
Place meat, potatoes, carrots and onions in suitable baking dish. Mix soup and wine together and pour over meat and vegetables. Bake at 360˚F for 11/2 hours.
Marinate meat 24 to 36 hours in marinade. When ready to cook, boil potatoes until half cooked.
Serve as an appetizer dipped in Italian tomato sauce or honey-mix variety of barbecue sauce, or serve with Italian sauce over pasta.