Harvard Beets Ii

Description

This article is from the 20th Century Appetizer Recipes, with numerous contributions by known and also anonymous authors

16 oz Can sliced beets, undrained

1 T Cornstarch

4 t Sugar

3/4 t Salt

1/4 c Vinegar

1. Drain liquid from beets into measuring cup. Add enough water so that beet liquid measures 2/3 of a cup. Set aside.

2. Mix together cornstarch, sugar and salt in a deep, 1 1/2-quart, heat-resistant, non-metallic casserole.

3. Gradually add beet liquid and vinegar to cornstarch mixture. Stir until smooth.

4. Heat, covered, in Microwave Oven 1 1/2 minutes or until beet liquid comes to a boil. Stir.

5. Boil beet liquid for an additional 1 minute. Stir after 30 seconds.

6. Add beets and heat, uncovered, in Microwave Oven 3 minutes or until beets are heated through.

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