We Love God!

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

Even in a "New Age", God's truth is crystal clear

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 tb Vinegar
1 tb Cornstarch
1 tb Lemon juice
1/2 ts Salt
2 1/2 tb Prepared horseradish
1 tb 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:

“What gives us conviction of sin is not the number of sins we have committed; it is the sight of the holiness of God. #Martyn Lloyd-Jones”

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?