Harvard beets in microwave

Yield: 4 servings

Measure Ingredient
1 pounds Can Diced or sliced beets
1 tablespoon Cornstarch
3 tablespoons Sugar
¼ teaspoon Salt
3 tablespoons Vinegar
2 Whole Cloves
1 tablespoon Butter or margarine

Drain beets, reserving ⅓ cup liquid; set aside. In a 1-quart casserole combine cornstarch, sugar and salt. Stir in reserved liquid and vinegar. Add beets and cloves; mix gently. Cover with waxed paper. Microwave on HIGH for 6 minutes, stirring gently every 2 minutes, or until sauce thickens; stir in butter. Let stand, covered, 5 minutes before serving.

Serves 4.

Typed for you by Marjorie Scofield 4/16/95 Recipe By : Home Cooking Magazine, April 95 From: Marjorie Scofield Date: 05-20-95 (159) Fido: Cooking

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