Harvard Beets
Wee-hoo! I found this recipe, Tom! and it's marked "Tommy's favourite" in Mom's writing. Uh-oh, wait a minute, there's an alternate recipe at the bottom of the first one... it looks like it has more sugar and also more vinegar. I'd go for the 2nd version, personally.
2 14-oz. cans sliced/diced beets
Drain and reserve liquid.
1/3 cup sugar
3 tbsp. cornstarch
1/2 tsp. salt
1 cup beet juice
2 tbsp. red wine vinegar
Bring to boil and stir until thick.
Add butter and mix. (no amount is given, but 2 tbsp. in bottom recipe). Add beets and heat through.
6 - 8 servings
--------------------------
Version #2
Under that, Mom wrote another version
"OR
3 cups beets
1/2 cup sugar
1 tsp salt
1 tbsp. cornstarch
Mix.
1/4 cup red wine vinegar
1/2 cup beet juice
Add to rest and cook until thick then add 2 tbsp. butter and beets.
Let stand 1/2 hour."
2 14-oz. cans sliced/diced beets
Drain and reserve liquid.
1/3 cup sugar
3 tbsp. cornstarch
1/2 tsp. salt
1 cup beet juice
2 tbsp. red wine vinegar
Bring to boil and stir until thick.
Add butter and mix. (no amount is given, but 2 tbsp. in bottom recipe). Add beets and heat through.
6 - 8 servings
--------------------------
Version #2
Under that, Mom wrote another version
"OR
3 cups beets
1/2 cup sugar
1 tsp salt
1 tbsp. cornstarch
Mix.
1/4 cup red wine vinegar
1/2 cup beet juice
Add to rest and cook until thick then add 2 tbsp. butter and beets.
Let stand 1/2 hour."