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    Beet and Horseradish Relish


    Source of Recipe


    Aunt Saunny

    2 c Beets; home-cooked or canned, chopped or julienned
    1 c Horse-radish; grated
    1/2 c Sugar
    2 tb Lemon juice
    1/4 c Vinegar

    Combine all ingredients. Cove and let stand overnight. Serve with meat and fish. Makes about 3 1/2 cups.


 

 

 

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