Posted by: Sandy in Baltimore 06-17-99 3:48 PM
Chinese Beets
3 17 Oz Cans Beets (6 Cups) – slices or chunks
1 1/2 Cups Beet Liquid
1 Cup Sugar
1 Cup Vinegar
3 Tablespoons Cornstarch
12 whole Cloves
3 Tablespoons Ketchup
3 Tablespoons Oil
1 Teaspoon Vanilla
1 Dash Salt
Place all ingredients in a medium saucepan. Mix well and bring to a boil
over medium heat.
Cook for 5 minutes, until mixture thickens.
Store in refrigerator.
Serve cold.