Harvard Beets Ii

16 oz Can sliced beets, undrained

1 T Cornstarch

4 t Sugar

3/4 t Salt

1/4 c Vinegar

1. Drain liquid from beets into measuring cup. Add enough water

so that beet liquid measures 2/3 of a cup. Set aside. 2 Mix together cornstarch, sugar and salt in a deep, 1 1/2-quart,

heat-resistant, non-metallic casserole. 3. Gradually add beet liquid and vinegar to cornstarch mixture.

Stir until smooth. 4. Heat, covered, in Microwave Oven 1 1/2 minutes or until beet

liquid comes to a boil. Stir. 5. Boil beet liquid for an additional 1 minute. Stir after 30 seconds.

6. Add beets and heat, uncovered, in Microwave Oven 3 minutes or

until beets are heated through.