---------- Recipe via Meal-Master (tm) v8.02
 
      Title: JULIENNE BEETS WITH HORSERADISH
 Categories: Harned 1994, Side dish, Vegetables
      Yield: 4 servings
 
     16 oz Sliced beets (1 can)
           -- undrained
    1/4 c  Sugar
      2 tb Vinegar
      1 tb Cornstarch
      1 tb Lemon juice
    1/2 ts Salt
  2 1/2 tb Prepared horseradish
      1 tb Butter or margarine
           Commercial sour cream
           -- (opt'l.
 
  Drain beets, reserving liquid.  Set liquid aside.
  Slice beets into julienne strips; set aside.
  
  Combine beet liquid, sugar, vinegar, cornstarch, lemon
  juice and salt in a medium saucepan, stirring well.
  Cook over medium heat until thickened, stirring
  constantly.  Add horseradish and butter, stirring
  until butter melts.  Gently stir in beets and bring
  mixture to a boil. Reduce heat; simmer 5 to 10
  minutes, or until mixture is thoroughly heated.  Top
  each serving with a dollop of sour cream, if desired.
  
  From _First There Must Be Food_ by Northwestern
  Memorial Hospital/Chicago, IL.  In _America's Best
  Recipes: A 1989 Hometown Collection_.  Birmingham, AL:
  Oxmoor House, Inc., 1989.  Pg. 306. ISBN
  0-8487-0765-6.  Electronic format by Cathy Harned.
 
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