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Harvard Beets
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Harvard Beets | |
3 cups | cooked beets,, (fresh cooked or canned) |
Sauce: | |
1/2 cup | sugar |
1 tablespoon | cornstarch |
1/2 tsp | salt |
1/3 cup | vinegar |
1 tablespoon | butter |
margarine, alternative | |
1 teaspoon | diced onion |
Combine sauce ingredients in a sauce pan. Bring to boil until thickened.
Mixture should turn clear.
Pour over beets in a crock pot or double broiler. Stir to coat.
Heat until warm. No more than 2 hours if you use sliced beets from a tin.
I generally use canned whole beets if available and cut them in
halves or thirds depending on the size.
Side dish which complements most menus.
Recipe given by Lynn Vissers.
Recipe uploaded with Shop'NCook for iPhone.
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