60 : g Beeswax granules
300 : ml Pure turpentine
25 : g Pure soap or soap flakes
150 : ml Boiling water
6 : dr Essential oil of lavender
4 : Leeks; Sliced
3 : Beets ( Cups); Peeled And
-Cubed : -Cubed
2 : Potatoes; Peeled And Cubed
2 : Cloves Garlic; Minced
1 : ts Salt
1/2 : ts Pepper
2 : c Milk
1 : c Low-fat plain yogurt
1 : Green Onion; Thinly Sliced
3 : md Beets (about one pound)
3 : tb Vegetable oil
3 : tb White wine vinegar
1 : ts Orange zest
2 : tb Orange juice
2 : tb Green onion; sliced
1 : tb Mint; snipped
2 : c Romaine lettuce; torn
1 : Green apple, tart; diced
Fresh : Fresh mint; for garnish
1 : lb Beets without leave; (about
-6 : medium)
2 : sm Bunch arugula
1 : Red onion; halved and sliced
-thin : -thin
2 : tb White wine vinegar
1/2 : c Olive oil
4 : Trimmed beets (about 1
-pound); : -pound); scrubbed
1 : Asian/Bartlett or Anjou pear
1 : tb Apple jelly
2 : ts Fresh lemon juice
1/2 : ts Dijon mustard
1/4 : lb Mixed baby greens; (about 4
-cups : -cups loosely packed)
Garnish: : Garnish: chopped fresh
-chives : -chives
5 : Beets; (1-1/4 lb.)
3 : c Buttermilk
3/4 : c Chopped green onions
2/3 : c Light sour cream
2 : tb Chopped fresh dill or
0: Beat butter at medium speed with an electric mixer until creamy; gradually add 1/2 cup sugar, beating well
1: Add eggs, 1 at a time, beating until blended after each addition
2: Combine 3 3/4 cups flour and next 3 ingredients; add to butter mixture alternately with buttermilk, beginning and ending with flour mixture
3: Beat at low speed until blended after each addition
4: Toss raspberries and blueberries with remaining 1/4 cup flour; gently fold into batter
5: Spoon batter into greased and floured muffin pans, filling 3/4 full
6: Sprinkle evenly with remaining 1/4 cup sugar
7: Bake at 400F for 20-25 minutes or until golden brown
8: Remove from pans immediately, and cool on wire racks
9: Recipe by: Southern Living-Summertime 1997 Posted to MC-Recipe Digest V1 #1011 by Julie Stokes <jstokes@rmci
10: net> on Jan 14, 1998