| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
Chinese |
Vegetable |
15 |
Servings |
INGREDIENTS
| 3 |
cn |
Small whole beets |
| 1 |
c |
Sugar |
| 2 |
tb |
Cornstarch; rounded |
| 1 |
c |
Vinegar |
| 24 |
|
Whole cloves |
| 3 |
tb |
Ketchup |
| 3 |
tb |
Cooking oil |
| 1 |
ts |
Vanilla |
| 1 1/2 |
c |
Beet juice |
| 1 |
ds |
Salt |
INSTRUCTIONS
In a dutch oven or large skillet, mix sugar, cornstarch, vinegar, cloves,
ketchup, oil, salt, vanilla and beet juice. Slice beets into pan. Cook over
medium heat stirring constantly until thick. Simmer 15 minutes.
This is good hot served as a vegetable or cold as a salad served on
lettuce or as a relish.
Recipe serves 15 to 18; maybe divided in 1/3 for a family meal.
From <A Taste of Louisiana>. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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