Yield: 4 servings
|1 pounds||Can Diced or sliced beets|
|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.
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