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Springtime Pickled Beets and Eggs

Springtime Pickled Beets and Eggs
Springtime Pickled Beets and Eggs



Place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, and peel. Place eggs in a glass or plastic container.

In a saucepan, combine beets with their liquid, vinegar, applesauce, sugar, and water. Bring to a boil, and stir until sugar is dissolved. Pour over eggs. Cover, and chill for 4 hours or overnight.

Lori McLain, Denton, TX
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Rootbeer Stand Spanish Hot Dogs

Rootbeer Stand Spanish Hot Dogs
Rootbeer Stand Spanish Hot Dogs


  • 1-1/2 pounds lean ground beef
  • 1/2 cup Our Family Garden, Unsweetened Applesauce
  • 1/2 cup tomato sauce
  • 1 cup ketchup
  • 3 teaspoons chili powder
  • 2 tablespoons white vinegar (5%)
  • 1/4 cup onion (minced)
  • 1/4 cup red or green bell pepper (minced)
  • 1 teaspoon salt


Do not cook hamburger meat first. Mix raw hamburger with the applesauce and tomato sauce and then add all the ingredients together in a 3-4 qt non-stick pot.

Stir constantly, cooking over medium-high heat, then reduce and simmer for 30 minutes for a loose meat hot dog topping.

Serving Additions

8 to 10 medium steamed hot dogs
8 to 10 medium hot dog buns, split

Spoon over hot dogs, or delicious served on a bun by itself.


Alternate cooking- place all ingredients in a crockpot and slowcook on low 4 hours, stirring occasionally. Either cooking method can be kept warm in crockpot.

Lori McLain, Denton, TX
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Apple Sausage & Sage Cornbread Poppers

with Tangy Honey Dipping Sauce

Dipping Sauce

  • 1/2 cup Our Family Garden Touch of Honey Applesauce
  • 2 tablespoons ketchup
  • 2 tablespoons honey
  • 1 tablespoon honey Dijon mustard
  • 2 teaspoons chipotle hot sauce
  • 3 fresh sage leaves (roughly chopped)
  • 1 pinch salt
  • 1 pinch black pepper

In a small saucepan add all of the sauce ingredients. Bring to a simmer & cook for 10-15 minutes or until slightly thickened, stirring occasionally.

Let cool for 5 minutes, then strain through a metal fine mesh sieve or single layer of cheesecloth. Discard sage.

Pour sauce into a small bowl & keep warm.


  • 1/4 cup canola oil
  • 12 fresh sage leaves
  • 3 apple flavored chicken sausage links (trimmed off rounded ends & sliced into
  • roughly 1/2 inch rounds)
  • 1 box (8.5 ounce) cornbread and muffin mix
  • 1 large egg
  • 2/3 cup Our Family Garden Touch of Honey Applesauce


Place a medium skillet over medium heat with the oil. Once oil is hot, fry 12 sage leaves until crisp. Drain on paper towels. Add sausage in a single layer & fry until browned on each side. Drain on paper towels, reserving remaining oil in skillet.

Let oil cool for 5 minutes, then carefully measure out 2 tablespoons. Set aside for making cornbread. Using a small pastry brush & some remaining oil, lightly grease a pan with 24 mini muffin cups.

Whisk together the cornbread mix, egg, 2/3 cup applesauce, & 2 tablespoons reserved oil. Crumble in 10 fried sage leaves. Set remaining 2 aside for garnishing. Use a small cookie scoop or spoon to fill muffin cups until all batter is used. Top each with a piece of sausage, pressing them almost to the bottom.

Bake until golden brown, about 10-12 minutes. Let cool in the pan for 5 minutes, then gently run a small knife around edges.Remove poppers to a serving platter. Garnish sauce with remaining fried sage. Serve poppers with sauce for dipping.

Crystal Schlueter, Babbitt, MN