"But side dishes are just as important," says Chef Scott, director of Scott Community College's Culinary Arts and Hospitality Management Center on the Bettendorf campus..
"Years ago when I was working at the Royal Neighbors Home, we did these dishes that the ladies just loved."
One of them is Applesauce Deluxe and the other one is Harvard Beets.
To make the Applesauce Deluxe:
1. Heat 3/4 bag of cinnamon red hots candy in a double boiler
2. In a separate pot, mix 1 pack of gelatin to 2 cups hot water
3. Add second pack of gelatin to the pan, turn up the heat
4. Add mostly melted red hots to the gelatin mix
5. Add full jar of applesauce (instead of cold water)
6. Bring to a boil
To make the Harvard Beets:
1. Pour two cans of juice from canned beets into a pot
2. Slowly whisk corn starch to the beet juice
3. Put pot on stove
4. Add 1/4 cup of vinegar
5. Add 1/4 cup of sugar
6. Mix as it heats to a "lazy bubble"
7. Add both cans of beets to the pot
8. Turn the heat up to a boil
You can dish out the Applesauce Deluxe into individual dishes and refrigerate for 4 hours.
The Harvard Beets will show a nice glimmer, thanks to the corn starch.
Serve about 1/3 cup per person.
"It's sugary, vinegary, and oh so good for you," says Chef Scott.
"I like to serve the beets with a lamb chop and a baked potato."
"An old time favorite."
Enjoy!