Beets With Pineapple - cooking recipe

Ingredients

1 lb. can tiny whole beets (reserve liquid) or cut up larger beets
1 lb. can pineapple chunks (reserve liquid)
1 Tbsp. cornstarch
1/3 c. sugar or substitute
1 Tbsp. vinegar
salt and pepper to taste
2 Tbsp. butter or margarine

Preparation

Cook juice drained from beets and pineapple in small saucepan with cornstarch, sugar and vinegar, stirring constantly until thickened. Add salt and pepper to taste, drained beets, pineapple and butter. Cook slowly for 20 minutes. Serve hot or cold. Makes 8 servings.