MS KATHERINE'S CHINESE BEETS
15 oz beets, cut into chunks
Use a large, shallow pan and dump in sugar and cornstarch, stir and mix well.
Add: Vinegar, cloves, catsup, oil, salt and vanilla. Again, stir well.
Open the cans of beets, cut into bite size pieces, add the beet juice (1 1/2 cups, discard the rest). Place into the pan.
Cook over medium heat 3 minutes, stirring all the time until the mixture thickens. You can store left overs in refrigerator several days. ENJOY