HARVARD BEETS (272) RECIPE (114)

Name	Value
NAME	HARVARD BEETS
INGREDIENT	BEETS, CND, SLICED QUANTITY: 19.5 ASSOCIATED NUTRIENT: BEETS, CND, REG PK NUTRIENT AMOUNT IN LBS.: 19.5 BAY LEAVES, WHOLE QUANTITY: 4 ASSOCIATED NUTRIENT: BAY LEAF, CRUMBLED CLOVE, GRD QUANTITY: .01042 ASSOCIATED NUTRIENT: CLOVES, GROUND NUTRIENT AMOUNT IN LBS.: .01042 SUGAR, GRANULATED QUANTITY: 1 ASSOCIATED NUTRIENT: SUGARS, GRANULATED NUTRIENT AMOUNT IN LBS.: 1 STARCH, CORN QUANTITY: .5 ASSOCIATED NUTRIENT: CORNSTARCH NUTRIENT AMOUNT IN LBS.: .5 SALT QUANTITY: .07813 ASSOCIATED NUTRIENT: SALT, TABLE NUTRIENT AMOUNT IN LBS.: .07813 MARGARINE, SALTED, BULK QUANTITY: .3125 ASSOCIATED NUTRIENT: MARGARINE, REGULAR, HARD, SYBN NUTRIENT AMOUNT IN LBS.: .3125 VINEGAR, CIDER QUANTITY: .25 ASSOCIATED NUTRIENT: VINEGAR, CIDER NUTRIENT AMOUNT IN LBS.: 2.1165
PRINT RECIPE	YES
COST/PORTION	.072
PRE-PREP STATE	SCRATCH
NUMBER OF PORTIONS	90
DIRECTIONS	1) DRAIN BEETS; RETAIN JUICE FOR STEP 2. 2) COMBINE BAY CLEAVES AND CLOVE WITH BEET JUICE AND HEAT TO BOILING. 3) COMBINE SUGAR, CORNSTARCH AND SALT AND MIX. ADD SLOWLY TO HOT JUICE MIXTURE, STIRRING CONSTANTLY. COOK UNTIL THICK AND CLEAR. 4) BLEND MARGARINE AND VINEGAR INTO COOKED MIXTURE. 5) ADD BEETS FROM STEP 1 TO MIXTURE. HEAT THOROUGHLY.
PORTION SIZE	4-EACH
PREPARATION TIME	15 MIN
EQUIPMENT
DEFAULT CATEGORY	VEGETABLE I
SYNONYM	V-17