| 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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