by Karen D. Fyke

 At a recent family pot luck, Robin’s mother-in-law brought her family beet dish with pineapple in it. I’d never heard of it before, but it was really good. Last week I found the recipe in a 1983 Work Basket magazine. It had been submitted by Opal Smith. I wonder where Opal is now?

Stir cornstarch into 1/2 C pineapple juice to make a smooth paste. Add remining pineapple juice, sugar and vinegar. Stir well. Place in a double boiler and cook until thick and clear, about 8 minutes. Stir often to prevent lumping. Add margarine and crushed pineapple. Add beets. Heat thoroughly. Serve hot or cold.
–Originally contributed by Opal Smith, Somehere, USA

If you would like to have your recipe appear here, email it to editor@legalrecord.net . Mention the word “Recipe” in the subject line. To send it by US mail, address it to Karen D. Fyke, Woodford County News Bulletin, PO Box 203, Eureka, IL 61530.
© 2009 Karen D. Fyke. • All rights reserved.