Yield: 6 servings
|3 tablespoons||Mint jelly;|
|2 tablespoons||Butter -=OR=-|
|1 \N||Recipe whole cooked beets;|
Combine jelly, butter and beets. Heat slowly, stirring occasionally until beets are glazed.
Source: 250 Ways to Serve Fresh Vegetables; Culinary Arts Institute, 1940 Brought to you and yours via Nancy O'Brion and her Meal-Master.
Submitted By NANCY O'BRION On 08-25-95