Name: Ham and Beet Salad
Ingredients: 3 Eggs; 2 md Cooked beets; 1 1/2 To 3 tbsp oil; 1 tb Vinegar; Seasonings; 1 To 2 dessert apples; 1/4 lb To 1/3 lb cooked ham, cut in 1 slice; Lettuce; 1 Lemon (garnish)

As C.S. Lewis once said, “Whatever is not eternal is eternally out of date.” It is simple logic. Why not invest myself it that which will last forever and matter most in this life? Do I have the faith to believe that? Do I have a deep satisfaction for all that God promised me in Christ Jesus, beginning now? If so, I will value that which is really valuable. And in order for that to happen, I need the Lord to continually help me to keep my gaze in the right place because the things of this world oftentimes seem so right and attractive, don’t they? It’s so easy to worship the creation over the Creator, isn’t it? But God has designed it where ultimate fulfillment is only to be found in the eternal realm. So if we choose not to go that route we are programmed for failure.

Randy Smith

CATEGORY	CUISINE	TAG	YIELD
Meats, Fruits, Vegetables, Eggs		Salads, Meats, Fruits, Vegetables	6	Servings

INGREDIENTS

3		Eggs
2	md	Cooked beets
1 1/2		To 3 tbsp oil
1	tb	Vinegar
		Seasonings
1		To 2 dessert apples
1/4	lb	To 1/3 lb cooked ham, cut in 1 slice
		Lettuce
1		Lemon (garnish)

INSTRUCTIONS

few cocktail onions and/or olives
Hard cook the eggs, crack the shells, keep one egg for garnish. Halve the
other two eggs, remove the yolks, chop the yolks and whites separately; do
not chop too finely. Peel and cut the beets in slices then into
matchsticks. Put into a bowl with the oil, vinegar, and seasonings. Peel
the apples, cut into neat pieves; add to the beets with the diced ham. Mix
the egg yolks and whites eith the beets, pile onto a bed of lettuce.
Garnish with rings of hard cooked egg, lemon and the onion and or olives.
TO SERVE: With fresh bread or rolls. This also makes an excellent hors
d'oeuvre for 6-8 people, particularly, good if fish is the main course.
Store in refrigerator. Vary by omitting apple, and adding cooked rice or
diced cooke potato.
Origin: Marguerite Patten recipe cards Shared by: Sharon Stevens
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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