Yield: 6 servings
| Measure | Ingredient |
|---|---|
| 3 tablespoons | Mint jelly; |
| 2 tablespoons | Butter -=OR=- |
| 2 tablespoons | Margarine; |
| 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