| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Fruits, Meats, Vegetables, Eggs | Fruits, Meats, Salads, Vegetables | 6 | Servings | |
INGREDIENTS
| 3 | Eggs | |
| 2 | Cooked beets | |
| 1 1/2 | To 3 tbsp oil | |
| 1 | T | 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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