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"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

HARVARD BEETS Recipe

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This recipe for HARVARD BEETS is from 100 Years and Still Cookin'!, 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:  
1 can beets, diced or sliced, drained
1/3 c. sugar
1/2 T. cornstarch
1/4 c. beet juice
1/4 c. lemon juice or vinegar
2 T. butter
Directions:
Directions:
Mix sugar and cornstarch together. Add lemon juice or vinegar and beet juice. Boil 5 minutes. Add beets and let stand on low heat until beets are saturated with the sauce. Just before serving, bring to boiling point and boil 5 minutes. Add butter.
NOTE: I've used less butter and once no butter. Good either way.
Personal Notes:
Personal Notes:
Sylvia is a long time winter visitor from Montana.

 

 

 

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