Recipe - Julienne Beets With Horseradish

16 ounce Sliced beets (1 can)
undrained
One fourth cup Sugar
2 tablespoon Vinegar
1 tablespoon Cornstarch
1 tablespoon Lemon juice
One half teaspoon Salt
2 One half tablespoon Prepared horseradish
1 tablespoon Butter or margarine
Commercial sour cream
(opt'l.

Drain beets, reserving liquid. Set liquid aside. Slice beets into julienne
strips; set aside.

Combine beet liquid, sugar, vinegar, cornstarch, lemon juice and salt in a
medium saucepan, stirring well. Cook over medium heat until thickened,
stirring constantly. Add horseradish and butter, stirring until butter
melts. Gently stir in beets and bring mixture to a boil. Reduce heat;
simmer 5 to 10 minutes, or until mixture is thoroughly heated. Top each
serving with a dollop of sour cream, if desired.

From _First There Must Be Food_ by Northwestern Memorial Hospital/Chicago,
IL. In _America's Best Recipes: A 1989 Hometown Collection_. Birmingham,
AL: Oxmoor House, Inc., 1989. Pg. 306. ISBN 0848707656. Electronic
format by Cathy Harned.

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