This recipe for HARVARD BEETS, by Minnie Candy, is from Sperry Christian ,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
1 can (16 oz.) Beets, sliced and drained 1 T. Cornstarch 1 T. Sugar 1/2 Salt Dash Pepper 2/3 C. Water 1/4 C. Vinegar
Mix cornstarch, sugar salt and pepper in 2 qt. saucepan. Gradually stir in water and vinegar. Cook stirring constantly, until mixture thickens and boils. Boil and stir for 1 minute. Stir in beets. Heat.
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