"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Harvard Beets Recipe

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This recipe for Harvard Beets, by , is from Our Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Lee Kenyon
Added: Sunday, March 23, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1/2 cup sugar
1/2 tsp salt
1 T cornstarch
1/2 cup vinegar
2 T butter
2 cans red beets, drained

Directions:
Directions:
Cook the sugar, salt, cornstarch, & vinegar. Add the butter and pour over the red beets & let stand a while. Heat before serving

 

 

 

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