Recipe - Jaffa Jazzy Beets

5 1/3 bn Beets; peeled & cut or sliced up thin
5 1/3 md Apples; cut or sliced up thin
5 1/3 Oranges; peeled and cut into
segments
2/3 cup White Raisins
2/3 teaspoon Cinnamon
2 2/3 cup Orange Juice
5 1/3 tablespoon Peanut Oil
2 2/3 tablespoon Honey
2 2/3 teaspoon Salt
1 1/3 teaspoon Grated Orange Peel

Source: Kosher Creole Cookbook, by: Mildred L. Covert & Sylvia P. Gerson

Arrange alternate layers of beets, apples, and orange segments in 1 1/2
quart casserole dish. Sprinkle with cinnamon.

Combine orange juice, oil, honey, salt, and grated orange peel; pour over
beets. Top with raisins.

Cover and bake in 425 degree oven for 1 hr. or until tender.

I have not tried this recipe yet. I am going to make this year for the
first time. This recipe comes from "Kosher Creole Cookbook," by Mildred L.
Covert & Sylvia P. Gerson. Posted to JEWISHFOOD digest V97 #112 by
alotzkar@direct.ca on Apr 4, 1997