2 Tbsp. brown sugar
1 Tbsp. cornstarch
1/4 tsp. salt
1 (8 1/4 oz.) can pineapple
1 Tbsp. butter or margarine
1 Tbsp. lemon juice
1 (16 oz.) can sliced beets,
drained (2 c.)
In saucepan, combine brown sugar, cornstarch and salt.
Cut pineapple into small wedges; add to saucepan with the
pineapple syrup. (If desired, reserve several pineapple wedges
for garnish.) Cook and stir until mixture thickens and bubbles.
Add butter or margarine, lemon juice and beets. Cook over
medium heat about 5 minutes or until mixture is heated through.
Serves 4 or 5.
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