We have tried to collect the most interesting and delicious recipes from all over the internet for you.

You can sign up for our subscription with new recipes.

Harvard Beets

Melt fat and stir in flour.
Gradually add boiling water and cook until thickened, stirring constantly.
Add vinegar, sugar and seasonings.
Mix well until sugar dissolves.
Add beets and cook until thoroughly heated.
If canned beets are used, substitute 1/4 cup liquid from the can of beets for the water.
Makes 6 servings.

Harvard Beets

Wash and boil beets until tender.
Peel beets while warm or you may use canned beets. Cut into slices.
Mix cornstarch, salt, sugar and pepper in a 2-quart saucepan.
Gradually stir in water and vinegar.
Cook, stirring constantly until mixture thickens. Boil and stir for 1 minute.
Add beets.
Heat and serve.
Makes 4 servings.
With fresh beets this recipe cans well.
Be careful to measure and increase ingredients accordingly.

Harvard Beets

Cook and slice beets. In saucepan, stir cornstarch, sugar, salt and pepper. Gradually stir in water (liquid from canned beets) and vinegar. Cook, stirring constantly until mixture thickens and boils. Boil and stir 1 minute; add beets and heat through. If liquid from canned beets doesn't make 2/3 cup, add water.

Harvard Beet Cake

nd mix together.
If beets are sliced, not diced, then

Mom'S Harvard Beets

Melt butter in low heated skillet.
Make a paste of sugar, salt, vinegar, water and cornstarch.
Mix together.
Add canned beets.
Stir and let simmer until heated through.

Harvard Beets

Melt fat and stir in flour.
Gradually add boiling water and cook until thickened, stirring constantly.
Add vinegar, sugar and seasonings.
Mix well until sugar dissolves.
Add beets and cook until thoroughly heated.
If canned beets are used, substitute 1/4 cup liquid from the can of beets for the water.
Makes 6 servings.

Harvard Beets

Mix sugar and cornstarch. Slowly add and stir in beet juice and vinegar. Cook over medium heat until mixture thickens and clears.
Add drained beets. Stir to mix.
Let stand 2 minutes to heat the beets through.

Harvard Beets

Mix sugar and cornstarch; add vinegar and water from beets. Bring to a boil and simmer 5 minutes.
Add beets and simmer 30 minutes.
When ready to serve, bring to a boil and add butter. Serves 4.

Harvard Beets

Cook beets and prepare or drain canned beets.
Mix sugar and cornstarch.
Add vinegar and stir well.
Place over medium heat. Stir until clear and thickened.
Add butter.
Add beets.
Simmer a few minutes so flavor penetrates the beets.
Excellent hot or cold as relish with turkey, chicken or pork.

Harvard Beets

Canned beets or fresh beets may be used.
In a saucepan, mix sugar, cornstarch and salt.
Stir in vinegar.
Allow to boil 5 minutes, stirring constantly to make a thick, smooth sauce.
Add cooked beets, diced or sliced, and allow the mixture to stand on warm heat for 1/2 hour to blend flavors.
Just before serving, add butter.
Reheat and serve warm.

Harvard Beets

Mix sugar and flour; add vinegar and beet juice.
Cook until thickened.
Add salt and butter and add to beets and heat.

Harvard Beets

Mix sugar, flour, water, vinegar.
Cook until thick; add salt, butter and beets.

Harvard Beets

Combine sugar, salt and cornstarch in top part of double boiler.
Stir in vinegar; cook over low heat, stirring constantly, until smooth and thickened.
Add butter, onion and beets.
Place over hot water and cook 15 to 20 minutes.

Harvard Beets

Melt margarine\tover low heat, add sugar and stir until dissolved.\tBlend
in
flour.
Add\tvinegar, stir.\tAdd sliced beets and heat
through.
Does
not need to cook.
If sauce is too thick or
you
desire
more, add the water from the canned beets and heat through.

Harvard Beets

In saucepan, combine sugar, cornstarch and salt; slowly stir in vinegar.
Add butter and minced onions.
Over medium heat, cook until thickened, stirring constantly.
Reduce heat to low, add beets and cook until heated.

Harvard Beets

Mix all above ingredients, except beets.
Bring to a boil and boil for 5 minutes.
Add beets and bring to a boil.
Serve warm.

Harvard Beets

Mix the sugar, salt and cornstarch.
Add the vinegar and water; stir the mixture until it is smooth.
Cook it for 5 minutes, then add the beets and let it stand for 30 minutes.
Just before serving, bring the beets to a boil and add the butter. (Omit the salt when using canned beets which have been salted.)

Harvard Beets

Drain beets; save liquid.
Mix sugar and flour.
Add vinegar, liquid from beets, butter, salt and paprika.
Cook in saucepan until mixture thickens.
Add beets and cook 5 minutes longer on low heat.

Harvard Beets

Drain beets, saving liquid.
Melt butter, blend in cornstarch. Add beet juice and stir constantly over direct heat until sauce comes to a boil and thickens.
Add remaining ingredients and beets, continue heating slowly until beets are hot.

Harvard Beets

Mix
sugar and cornstarch.
Add vinegar.
Cook over low heat for
5
minutes.
Add
butter and stir.
Pour sauce over beets. Let stand 10 to 15 minutes to absorb sweet/sour flavor of the sauce.

+