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Chinese Beets Recipe

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This recipe for Chinese Beets is from The Carter - Snelson Family Cookbook , 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:  
6 cups of beets = 3 - #303 cans
1 cup sugar
2 Tablespoons cornstarch
1 cup vinegar
24 whole cloves
3 Tablespoons of ketchup
3 Tablespoons cooking oil
Dash of salt
1 teaspoon vanilla
1 1/2 cups of beet juice

Doubled recipe
12 cups beets [#10 can]
2 cups sugar
4 Tablespoons cornstarch
2 cups vinegar
48 whole cloves
6 Tablespoons ketchup
6 Tablespoons cooking oil
2 dashes of salt
2 teaspoons vanilla
3 cups beet juice
Directions:
Directions:
1. In a large shallow pan stir together sugar and corn starch mixing well.
2. Add vinegar, cloves, ketchup, oil, salt, and vanilla. Stir well.
3. Open canned beets and add proper amount of juice. Discard rest of juice. Cut all beets into bite size pieces and dump into pan.
4. Cook over medium heat for 3 minutes, stirring all the time until mixture thickens. Serve hot over steaming rice or as a vegetable with dinner. Serve cold over lettuce, salad or cottage cheese. Keeps well in refrigerator.
Personal Notes:
Personal Notes:
Sweet and Sour these beets were so good Johnny and I used to get them out of the refrigerator.

 

 

 

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