---------- 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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