"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Harvest Beets Recipe

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This recipe for Harvest Beets, by , is from The Dupuis 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!

Contributor:  
Contributor:  
In Memory of Grandma Mulholland & Mom

Category:
Category:

Ingredients:  
Ingredients:  
2-(20-ounce) cans sliced beets
2/3 cup beet liquid
1/3 cup sugar
1/2 tsp salt
2 tablespoons All-Purpose Flour
1/3 cup vinegar
1 tablespoon butter or margarine

Directions:
Directions:
Drain
2 (20-ounce) cans sliced beets

Reserve
2/3 cup beet liquid

Combine

1/3 cup sugar
1/2 tsp salt
2 tablespoons All-Purpose Flour

Mix together

Reserved beet liquid
1/3 cup vinegar

Stir gradually into dry ingedients. Place over medium heat and cook, stirring constantly, until smoothly thickened.

Add

Drained sliced beets

Heat until beets are hot.

Stir in

1 tablespoon butter or margarine

Number Of Servings:
Number Of Servings:
6 to 8
Personal Notes:
Personal Notes:
If, desired use cooked fresh beets in place of canned. Substitute 2/3 cup of beet reserve (water beets are cooked in; allow water to settle and scoop from top of pan) and use 4 cups sliced, cooked fresh beets.

I substitute Splenda for white sugar.

I also use pickled beets in place of canned.

I substitute 2/3 cup of beet reserve with pickled beet juice and cut back the sugar and vinegar a little bit.

From: Purity Cookbook

 

 

 

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