Liturgical Year : Recipes : Harvard Beets

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Catholic Recipe: Harvard Beets

INGREDIENTS

4 cups water
1 Tablespoon whole cloves
1 bay leaf
3/4 cup sugar
1/2 cup cornstarch
4 teaspoons salt
1/2 teaspoon pepper
1 teaspoon Ac'cent*
1-1/2 cups vinegar
1/2 cup butter or margarine
6 quarts sliced or diced canned beets, drained

Details

Serves: 50
Prep Time: 45 minutes
Difficulty: N/A
Cost: n/a
For Ages: n/a
Origin:

Food Categories

Often Made With

Baked Beans and Beef

Feasts

None

Using pre-cooked beets, this is a simple side dish to serve for a large group.

DIRECTIONS

Combine water, cloves, and bay leaf; boil 5 minutes. Strain; discard spices. Combine sugar, cornstarch, salt, pepper, and Ac'cent*; mix well; add to hot spice water; cook stirring, until thickened and clear. Add vinegar and butter or margarine; blend well. When butter or margarine melts, pour over cooked beets. Reheat before serving. Makes 50 servings.

*About Ac'cent: This is a form of monosodium glutamate (MSG), which is supposed to intensify flavor, but unessential in any recipe. Some people also have allergies to this ingredient.

Recipe Source: Cook's Blessings, The by Demetria Taylor, Random House, New York, 1965

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