Lancaster Beets & Eggs Recipe
Yield: 1 BatchRecipe by luhu.jp
Ingredients:
16 ounce: Beets, sliced canned
3/4 cup: Cider vinegar,
6 tbsp: Sugar, granulated
1 tbsp: Pickling spice,
1 small: Onion, cut in rings
1/2 cup: , Water, hot
4: Egg, hard-cooked, shelled
3 tbsp: Mayonnaise,
1 tsp: Mustard, prepared
1/8 tsp: Salt,
Directions:
Drain liquid from beets into a medium saucepan. Stir in vinegar,
sugar and pickling spices. Heat to boiling, simmer five minutes.
Strain into a two-cup measure.
Combine beets and onion in medium bowl; add one cup of the pickling
liquid; stir to mix; chill.
Stir hot water into remaining pickling liquid; pour over eggs in
medium bowl. Let stand, turning several times, about an hour or
until eggs are a rich pink; drain of liquid. Chill eggs until ready
to stuff.
Halve eggs lengthwise; scoop out yolks into small bowl; mash well.
Beat in salad dressing, mustard and salt until mixture is light and
fluffy. Pile back into whites.
Drain liquid from beets and onions; spoon into the centre of a serving
dish. Place devilled eggs in a ring around edge.
"This is a recipe that was a staple when I was young, broke, and away
from home for the first time. For the life of me I cant remember
where this recipe came from ... Im just glad I still have it."
per Barb Burgess
Fidonet COOKING echo
Source from luhu.jp
sugar and pickling spices. Heat to boiling, simmer five minutes.
Strain into a two-cup measure.
Combine beets and onion in medium bowl; add one cup of the pickling
liquid; stir to mix; chill.
Stir hot water into remaining pickling liquid; pour over eggs in
medium bowl. Let stand, turning several times, about an hour or
until eggs are a rich pink; drain of liquid. Chill eggs until ready
to stuff.
Halve eggs lengthwise; scoop out yolks into small bowl; mash well.
Beat in salad dressing, mustard and salt until mixture is light and
fluffy. Pile back into whites.
Drain liquid from beets and onions; spoon into the centre of a serving
dish. Place devilled eggs in a ring around edge.
"This is a recipe that was a staple when I was young, broke, and away
from home for the first time. For the life of me I cant remember
where this recipe came from ... Im just glad I still have it."
per Barb Burgess
Fidonet COOKING echo
Source from luhu.jp