---------- 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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