| HARVARD BEETS |
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6 servings1/2 cup sugar 1-1/2 teaspoons cornstarch 1/4 cup cider vinegar 1/4 cup water 3 cups sliced or cubed cooked or canned beets 2 tablespoons CRISCO all-vegetable shortening or 2 tablespoons CRISCO Stick Mix sugar and cornstarch in a large heavy saucepan. Add vinegar and water, blending until smooth. Cook over medium heat, stirring constantly, until sauce comes to boiling. Cook and stir for 2 minutes longer. Remove from heat; add beets and toss well. Let stand for 30 minutes. When ready to serve, melt Crisco in a saucepan, add beets, and heat thoroughly. |
