"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

Granny Henson's Harvard Beets Recipe

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This recipe for Granny Henson's Harvard Beets, by , is from The Comforts of Home A Linder Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Anabess Linder
Added: Tuesday, November 3, 2009

Category:
Category:

Ingredients:  
Ingredients:  
6 medium beets
1/2 C sugar
1 tablespoon cornstarch
1/2 teaspoon salt
1/2 C vinegar
2 Tablespoons butter

Directions:
Directions:
Cook beets in boiling water until tender. Skin them and cut into thin slices or cubes. Mix sugar, cornstarch, salt and vinegar in a sauce pan and boil for 5 minutes, stirring constantly. Add the butter and pour over beets. Let stand a few minutes to absorb the sweet and sour flavor of the sauce.

 

 

 

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