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"He that but looketh on a plate of ham and eggs to lust after it hath already committed breakfast in his heart."--C. S. Lewis

Grandma Maxson's Harvard Beets Recipe

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This recipe for Grandma Maxson's Harvard Beets is from Cookbook of the Ancestors, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
¾ cup white sugar
4 teaspoons cornstarch
⅓ cup white vinegar
⅓ cup water
2 (15 ounce) cans sliced beets, drained
3 tablespoons butter
¼ teaspoon salt
¼ teaspoon pepper
Directions:
Directions:
In a saucepan, combine the sugar, cornstarch, vinegar and water. Bring to a boil, and cook for 5 minute. Add the beets to the liquid, and simmer for 30 minutes over low heat. Stir in butter, salt and pepper and remove from the heat. Serve warm or chilled.
Personal Notes:
Personal Notes:
Grandma Maxson (Blanche Beck Maxson) made these often for special occasions. They were always a favorite! Everyone said they were the best Harvard beets they ever had. I have to agree, they are the best! I make them for about every other holiday.
Note by Pamela Maxson Rodriguez

 

 

 

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