Ruby’s Diet Harvard Beets

Combine in a saucepan and cook over low heat until thick.

3/4 cup beet juice
1/4 tsp. liquid Sweet 10
1/2 tsp. salt
1/4 cup vinegar
5 tsp. corn starch

Add 2 cups beets to above and heat thoroughly.

Note: Mom preferred to use Sweet and Low and went by taste.

Submitted by Ella Robbins
Daughter of Ruby & Roy Stewart

Sweet—You Bet

2 cans biscuits
Powdered Sugar
Nuts
Cinnamon-sugar mixture
milk, a few drops

Roll each biscuit in cinnamon-sugar mixture. Lay in circle one slightly touching the other. Bake for about 15 minutes. While baking, mix a little milk and powdered sugar to make a glaze. Remove from oven and sprinkle with nuts. Quickly pour glaze on while still hot. Serve hot, warm or cold.

Submitted by Ella Robbins Daughter of Ruby & Roy Stewart

Biscuits

2 cups sifted flour
6-7 Tbs. shortening
3 tsp. baking powder
1 tsp. salt
2/3 cup milk

Sift together flour, baking powder and salt into bowl. Add shortening and cut with pastry blender or fingers until the texture of corn meal. Add half of the milk and mix lightly. Add remaining milk a little at a time to make a light dough. Turn out onto floured board and knead as little as possible forming dough into a ball (handling causes tough biscuits). Flour hand and press dough out on board. Pinch off size of biscuits wanted, roll into a ball, flatten slightly and place each biscuit on a greased baking pan. Bake 12 -15 minutes at 450 degrees.

Note: Dough may be rolled out and cut with a biscuit cutter if desired.

(This is not an actual recipe, I’ve just watched Granny, Mom and others and this is what I can remember)

Submitted by Ella Robbins
Daughter of Ruby & Roy Stewart