We Love God!

God: "I looked for someone to take a stand for me, and stand in the gap" (Ezekiel 22:30)

God wants to be your best friend

Julienne Beets With Horseradish

0
(0)
CATEGORY CUISINE TAG YIELD
Vegetables, Dairy Chicago Harned 1994, Side dish, Vegetables 4 Servings

INGREDIENTS

16 oz Sliced beets, 1 can
undrained
1/4 c Sugar
2 T Vinegar
1 T Cornstarch
1 T Lemon juice
1/2 t Salt
2 1/2 T Prepared horseradish
1 T Butter or margarine
Commercial sour cream
opt'l.

INSTRUCTIONS

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  0-8487-0765-6. Electronic format by Cathy
Harned.  From Gemini's MASSIVE MealMaster collection at
www.synapse.com/~gemini

A Message from our Provider:

“A state of mind that sees God in everything is evidence of growth in grace and a thankful heart. #Charles Finney”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 246
Calories From Fat: 125
Total Fat: 14.3g
Cholesterol: 29.9mg
Sodium: 487.1mg
Potassium: 479.5mg
Carbohydrates: 28.2g
Fiber: 3.5g
Sugar: 22.6g
Protein: 3.1g


How useful was this recipe?

Click on a star to rate it!

Average rating 0 / 5. Vote count: 0

No votes so far! Be the first to rate this recipe.

We are sorry that this recipe was not useful for you!

Let us improve this recipe!

Tell us how we can improve this recipe?