Chinese Beets Recipe
Recipe Ingredients
6 cup sliced beets, cooked or
3 can sliced beets, (12-16 oz can)
1 cup sugar
1 cup vinegar
2 tbsp cornstarch
24 whole cloves
3 tbsp ketchup
3 tbsp cooking oil (optional)
1 tsp vanilla extract
1 dash salt
1 1/2 cup beet liquid
Recipe Preparation
Drain beets, saving 1 1/2 cups of the beet liquid. Place the beets in
a medium saucepan along with the reserved liquid and the rest of the
ingredients. Mix well, then cook over medium heat for 3 minutes or
until the mixture thickens. Let it cool, then store in the
refrigerator. They don't last long, so be ready to fix another batch.
(These are regular red beets pickled with an Oriental flair. My
mother, the original Heloise, brought this recipe back from China
when she and my father lived there after World War II. You can use
either fresh or canned beets. Bon appetit!--Heloise)
Typed by R. Thompson 9/96 From: Heloise: Syndicated Columnist; The
News-Enterprise, Elizabethtown KY
Servings: 4
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