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Wenona Flood's Recipes
Beets and Pineapple Salad

1 can tiny beets, drained
1 - 14 oz  can chunk pineapple, drain and save juice.

Take 2 Tablespoon brown sugar and one Tablespoon cornstarch. Blend in the juice of the pineapple. Cook until thickened and clear. Then add 2 Tablespoon lemon juice and one Tablespoon butter. Put drained beets on top with pineapple. Just before serving heat slightly and toss together. Can be made ahead of time.

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