Ginger's hawaiian ginger beets
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | can | Pineapple tidbits; (13-1/2 oz) |
| ⅓ | cup | Vinegar; |
| ½ | cup | Water; |
| ⅓ | cup | Sugar; |
| 4 | tablespoons | Cornstarch; |
| ½ | teaspoon | Salt; |
| 2 | tablespoons | Butter -=OR=- |
| 2 | tablespoons | Margarine; |
| ½ | cup | Onion; sliced |
| 2 | Jars small whole beets; (16-oz) | |
| 2 | tablespoons | Preserved ginger; chopped |
Directions
Drain and reserve the syrup from the pineapple. In a bowl combine the pineapple syrup, water, sugar, cornstarch, and salt. Blend well. In a skillet melt the butter or margarine and saute onion until tender.
Add the syrup mixture and cook, stirring constantly, until thick and clear. Add the beets and ginger. Simmer to blend the flavors, about 15 minutes. Just before serving add the pineapple tidbits and heat through. Makes 6 servings.
Source: Mary Ann's Gilligan's Island Cookbook, Dawn Wells Brought to you and yours via Nancy O'Brion and her Meal-Master.
Submitted By NANCY O'BRION On 08-25-95