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Recipe Name: Beets With Orange Sauce (p) Submitted by: Administrator
Source: Source Description:
Ethnicity: None Last Modified: 2/22/2014
Base: Comments:
Preparation Time:
Number of Servings: 4

1 Beets
1 Cup(s) Water
3/4 Teaspoon(s) Kosher salt
2 Tablespoon(s) Sugar
1 Tablespoon(s) Cornstarch
1/4 Cup(s) Orange juice
2 Tablespoon(s) Lemon Juice
1/2 Teaspoon(s) Orange Rind, Grated
1 Tablespoon(s) Parve margarine
Source: The Best of Jewish Cooking Cut off tops of beets; peel thinly,
then dice. Bring water to boil in saucepan, add 1/2 tsp. salt and
diced beets. Add more water if necessary. Boil gently, tightly
covered, 20-30 minutes until tender. If using pressure cooker, cook
5-6 minutes. Drain beets, reserving liquid. Combine sugar, cornstarch
and 1/4 tsp. salt in top of double boiler. Stir in 1/4 cup liquid from
cooked beets and the orange juice. Cook over direct heat until thick
and smooth, stirring constantly. Remove from heat; stir in lemon
juice, orange rind and margarine. Add beets, mix lightly. Place over
boiling water until thoroughly heated through. Posted to JEWISH-FOOD
digest by "Julie D. Welch" <> on Aug 19, 1998,
converted by MM_Buster v2.0l.

Nutrition (calculated from recipe ingredients)
Calories: 41
Calories From Fat: <1
Total Fat: <1g
Cholesterol: 0mg
Sodium: 354.8mg
Potassium: 40.9mg
Carbohydrates: 10.3g
Fiber: <1g
Sugar: 7.8g
Protein: <1g

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