PICKLED CHINESE BEETS|
3 (No. 303) cans beets
1 c. sugar
2 Tbsp. cornstarch
24 whole cloves
3 Tbsp. catsup
3 Tbsp. cooking oil
dash of salt
1 tsp. vanilla
1/4 c. beet juice
Mix all the ingredients in a pan and cook for 3 minutes
over medium heat or until the mixture thickens. After cooling
store in the refrigerator. Serve these over cottage cheese.
Chop them up in salads or eat them right out of the jar.
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