Harvard Beets Recipe
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| Ingredients | |||
| 3 | tablespoon | cornstarch | |
| 1/3 | cup | sugar | |
| 3/4 | teaspoon | salt | |
| 1 1/2 | cup | beet liquid | |
| 2 | tablespoon | vinegar | |
| 1 1/2 | tablespoon | butter, or margerine | |
| 3 | cup | beets, cooked, or can, sliced | |
Directions: | |||
| Mix cornstarch, sugar and salt; blend in beet liquid, vinegar, and butter. Cook over moderate heat, stirring constantly, until thickened. Add beets. Let stand 10 minutes. Heat. | |||