Recipe - Harvard Beets

3 tablespoon Cornstarch
1/3 cup Sugar
Three fourths teaspoon Salt
1 One half cup Beet liquid
2 tablespoon Vinegar
1 One half tablespoon Butter or margerine
3 cup Beets, cooked or can, cut or sliced up

1. Mix cornstarch, sugar and salt; blend in beet liquid, vinegar, and
butter. 2. Cook over moderate heat, stirring constantly, until
thickened. Add
beets; let stand 10 minutes. Heat.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini