Title: Lancaster beets & eggs
 Categories: Eggs, Pickles
      Yield: 1 Batch
 
     16 oz Beets, sliced canned
    3/4 c  Cider vinegar
      6 tb Sugar, granulated
      1 tb Pickling spice
      1 sm Onion; cut in rings
    1/2 c  ;Water, hot
      4    Egg; hard-cooked, shelled
      3 tb Mayonnaise
      1 ts Mustard, prepared
    1/8 ts Salt
 
  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 can't remember
  where this recipe came from ... I'm just glad I still have it."
  
                                per Barb Burgess
                                Fidonet COOKING echo