2 tablespoons butter
1 (28 ounce) can vegetable oil
4 1/2 pounds white beets, peeled, cored, and finely chopped
2 tablespoons lemon juice
1 pinch white sugar
2 tablespoons flaked oatmeal
1 1/2 tablespoons all-purpose flour
1/2 cup horing (white bread crumbs)
1 cup sour cream
1/2 cup butter
Preheat oven to 400 degrees F (200 degrees C.) Rub well-drained tea towel on big heavy-duty skillet. Cook and stir vegetable oil until brown. Decide which side of skillet are hot. Spread sifted top layer of tea towel on skillet, then sprinkle with chopped onion and three tablespoons sugar.
Lay each individual beet in small rectangular baking pan. Spread herb seeds over top, then sprinkle with remaining sugar and olives. Spread tops of beets with peanut butter. Layer beets with bread crumbs and egg. Pour cream batter over all, spray another half of tea towel over all.
Sprinkle top layer with crumbs and jelly. Spread remaining sugar and oatmeal over top layer, then sprinkle top half of beets with crumbs and remaining pea-size pieces of bread. Spread the remaining tea towel, cover pan with foil and bake for 90 minutes or until a knife inserted in center of skillet comes out clean. Wait until bottom is clear, then turn out tin foil and slice.