Harvard Beets(This Recipe Can'T Be Beat!)

• 2 cans beets, drained
• 1 tsp. salt
• 1 Tbsp. cornstarch
• 1/2 c. vinegar
• 1 Tbsp. butter
• 1/2 c. sugar
• 2 c. tomatoes
• 1 1/2 Tbsp. butter
• 1/8 tsp. pepper
• 1 c. cracker crumbs
• 1/2 tsp. salt
• 1 Tbsp. sugar
• 2 large eggplants
• 1/2 c. minced onion
• 4 Tbsp. butter
• 1 egg, beaten
• few drops of Tabasco sauce
• 4 hard-cooked eggs, chopped
• 1/8 tsp. pepper
• 1 c. chopped celery
• 1/2 c. green pepper
• 2/3 c. fine cracker crumbs
• 1 1/2 tsp. steak sauce
• 2 cans shrimp, cut up
• 1 tsp. salt
• 1 summer squash
• 1/4 c. evaporated milk
• 1/2 tsp. salt
• 1/4 c. Karo syrup
• 2 Tbsp. oleo
• 1/8 tsp. pepper

1. Slice squash in thin pieces.
2. Layer in greased casserole dish, dotting each layer with butter and seasoning until all are used up.
3. Pour milk and syrup on top.
4. Bake in a 350u0b0 oven for 30 minutes.
5. Serves 6.

beets, salt, cornstarch, vinegar, butter, sugar, tomatoes, butter, pepper, cracker crumbs, salt, sugar, eggplants, onion, butter, egg, tabasco sauce, eggs, pepper, celery, green pepper, fine cracker crumbs, steak sauce, shrimp, salt, summer, milk, salt, syrup, oleo, pepper

Taken from www.cookbooks.com/Recipe-Details.aspx?id=747726 (may not work)