"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Shirley Gordon's Harvard Beets Recipe

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This recipe for Shirley Gordon's Harvard Beets, by , is from The Warner Family and Friends' Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Shirley Gordon
Added: Monday, May 1, 2006

Category:
Category:

Ingredients:  
Ingredients:  
2 cans sliced beets
2/3 cup sugar
4 tsp. cornstarch
1/2 cup vinegar
1/2 cup beet liquid
2 tbsp. butter

Directions:
Directions:
Combine ingredients and cook over medium heat until liquid thickens. You may use whole beets instead of the sliced beets.

Number Of Servings:
Number Of Servings:
6-8
Personal Notes:
Personal Notes:
" This Harvard beet recipe is a nice change from the usual buttered beets."
Edith's notes: Shirley and her family, including seven daughters, moved to West Haven from Michigan in 1967. She has been a caring friend ever since. Shirley was an LPN at St Raphael's Hospital for many years and she's also part of our New Year's Group.

 

 

 

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