"Part of the secret of success in life is to eat what you like and let the food fight it out inside."--Mark Twain

Harvard Beets Recipe

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This recipe for Harvard Beets, by , is from Grandmother to Grandaughter Cook Book By Erin Marie Jacquot, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Unknown - Newspaper - Unknown Date
Added: Saturday, December 30, 2006

Category:
Category:

Ingredients:  
Ingredients:  
1/2 CUP SUGAR
1 TABLESPOON CORNSTARCH
1/4 CUP CIDER VINEGAR
2 CANS (16 OZ. EACH) DICED OR SLICED
BEETS DRAINED.
2 TABLESPOON BUTTER

Directions:
Directions:
I. IN MEDIUM SAUCEPAN, MIX SUGAR, CORNSTARCH, 1/2 CUP WATER AND THE VINEGAR UNTIL BLENDED. BRING TO BOILING, STIRRING CONSTANTLY; SIMMER 5 MIN. STIR IN BEETS; COVER, AND LET STAND 30 MIN.

2. JUST BEFORE SERVING, BRING BEET MIXTURE TO BOILING; STIR IN BUTTER, 1 TEASPOON SALT AND 1/4 TEASPOON PEPPER.

Number Of Servings:
Number Of Servings:
MAKES 6 SERVINGS

 

 

 

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