Dear Heloise: Years ago, my grandmother told me a few things to do before I begin a new recipe. First, read the recipe through completely before beginning. In fact, read it at least twice. Check to make certain you have all the ingredients on hand. If this is the first time you're making a dish, do everything exactly as the recipe is written. You can experiment at a later date. - Christy H., Jackson, Miss.
Heloise's Chinese Beets
Dear Heloise: Please reprint your Chinese Beets recipe. I had it and now can't find it. I want to serve this dish with our annual Thanksgiving dinner. - Robin K., Portland, Ore.
Robin, this a Heloise classic. My parents lived in China in the early '40s, and my mother brought this recipe home. You'll need:
6 cups cooked, sliced beets, or 3 (16-ounce) cans sliced beets
1 cup sugar
1 cup vinegar
2 tablespoons cornstarch
24 whole cloves (this makes it strong, so try 12 to start with)
3 tablespoons ketchup
3 tablespoons cooking oil (optional)
1 teaspoon vanilla extract
Dash of salt
Drain the beets, reserving 1 1/2 cups of the beet liquid. Place the beets in a medium saucepan with the reserved liquid and remainder of the ingredients. Mix well and cook for 3 minutes over medium heat or until the mixture thickens. Let it cool, then store in the refrigerator.
This makes an excellent side dish on Thanksgiving or with leftovers the next day. If you enjoy a tangy dish that's easy to make, you'll find this recipe and many more of my readers' favorites, including Peking Roast, Heloise's Cole Slaw and Cookies From Cake Mix, in my All-Time Favorite Recipes pamphlet. To get a copy, send $5, along with a stamped (70 cents), self-addressed, long envelope, to: Heloise/All-Time Favorites, P.O. Box 795001, San Antonio, TX 78279-5001. Or you can order it online at Heloise.com. FYI: Beets, along with carrots, radishes and turnips, can be stored up to two weeks. - Heloise
King Features Syndicate