| 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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