INGREDIENTS

INSTRUCTIONS

1995    
Here's a neat little trick that you may or may not know, Neysa.  When
you drop the [hard cooked] eggs into the beet juice, DO NOT peel  them.
Instead, bash them around a bit to crack the shells really  well, then
drop 'em, shells still on, in the juice.  Drain and shell before
serving.  (Sorry for insulting your  intelligence with the last
direction, but someone, somewhere out  there is going to miss this step
:-)  The result is a pickled egg that looks remarkably like the pretty
marble eggs you can buy for decoration.  They make a beautiful  garnish
for a cold meat platter, and amazing looking deviled eggs.  Kathy in
Bryan, TX  Posted to FIDO Cooking echo by Kathy Pitts from Dec 1, 1994
- Jul 31,  File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/kpitts.zip

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