Lancaster beets & eggs
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Lancaster beets & eggs
  Beets    Eggs    Pickles  
Last updated 6/12/2012 1:21:41 AM. Recipe ID 54001. Report a problem with this recipe.
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      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

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Recipe ID 54001 (Apr 03, 2005)

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