Recipe - Beets With Orange Sauce (P)

.

1 bn Beets
1 cup Water
Three fourths teaspoon Kosher salt
2 tablespoon Sugar
1 tablespoon Cornstarch
One fourth cup Orange juice
2 tablespoon Lemon juice
One half teaspoon Orange rind; (grated)
1 tablespoon Parve margarine

Source: The Best of Jewish Cooking

Cut off tops of beets; peel thinly, then dice. Bring water to boil in
saucepan, add One half tsp. salt and minced beets. Add more water if necessary.
Boil gently, tightly covered, 2030 minutes until tender. If using pressure
cooker, cook 56 minutes. Drain beets, reserving liquid.

Combine sugar, cornstarch and One fourth tsp. salt in top of double boiler. Stir
in One fourth cup liquid from cooked beets and the orange juice. Cook over direct
heat until thick and smooth, stirring constantly. Remove from heat; stir in
lemon juice, orange rind and margarine. Add beets, mix lightly. Place over
boiling water until thoroughly heated through.

Posted to JEWISHFOOD digest by "Julie D. Welch" jwelch176@hotmail.com on
Aug 19, 1998, converted by MM_Buster v2.0l.