One of my Gramma’s favorites “simple recipes”. I’m afraid I can’t remember who her friend ‘Ann M.’ was.
I sometimes substitute the water with the juice from the canned pickled beets.
You’re basically making a sweet sauce for the picklely sour beets. “Sweet & Sour.” Gramma likes them served warm. I and others have them cold.
Goes good with turkey, or roast beef. Goes good with cottage cheese in the morning.
I’ve even eaten them along with pork-fried rice and eggrolls from one of the local Chinese[-American] take-out restaurants, the Golden Ginger.
Makes me nostalgic for a now-closed restaurant, Bok Haw. Most “Chinese” places around here that serve sweet and sour pork or chicken, they just give you a pinkish-purple sugary sauce to have with you meat and rice. Bok Haw actually put stuff in the sauce: maraschino cherries, pickle slices, bits of green pepper and onion, carrot, and pineapple. Not many places do that now. (Not that doing so was authentically Chinese anyway; they adjust tastes in order to sell food.)
EDIT (2017-04-15): other recipes.
1 head of cauliflower, cut into small pieces.
6 oz. of sharp cheddar cheese, shredded.
1/4 cup of frozen peas.
1 small onion, chopped.
1 cup mayonnaise.
1 package of Hidden Valley Original Ranch dry mix [what size??].
Mix mayonnaise and Ranch.
Then, stir in other ingredients. Refrigerate over night.
Broccoli Salad [type 1].
1 bag frozen “broccoli & sugar snap peas” [size?][never seen this in the store]
1 cup cut green beans.
1/2 cup of chopped green peppers.
1/2 cup of chopped red peppers.
1 can of carrots [regular size? diced?]
1\2 cup chopped onion.
2 cans of kidney beans.
[drain all above]
3/4 cup of vinegar.
1/3 cup of oil.
1/2 to 3/4 cup of sugar.
1 teaspoon of celery seed.
[Mix dressing. Then pour over veggies and mix.]
Broccoli Salad [type 2]
1 cup mayonnaise.
1 small onion, chopped fine.
2 tablespoons of vinegar.
1/2 cup of raisins.
7 cups chopped broccoli.
1/2 cup sunflower seeds.
1/2 to 3/4 oz bottle of real bacon bits.
Mix everything together, *except* sunflower seeds and bacon bits.
Cover and chill for “2 – 24 hrs.”
Just before serving, mix in seeds and bits.