| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Cheese & eg, Appetizers, Snacks |
12 |
Servings |
INGREDIENTS
| 1 |
cn |
Beets, sliced (16oz.) |
| 12 |
|
Hard-Boiled Eggs, peeled |
| 3/4 |
c |
Cider Vinegar |
| 1/2 |
c |
Sugar |
| 2 |
tb |
Salt |
| 1/2 |
ts |
Pepper, cracked |
| 1/8 |
ts |
Allspice |
| 6 |
|
Cloves, whole |
INSTRUCTIONS
May be prepared up to 3 days in advance.
Into a 1 qt. saucepan, drain liquid from beets. Place beets in 1 1/2qt jar
or non-reactive bowl. Into the beet juice, stir vinegar and remaining
ingreds. Over high heat, heat mixture to boiling. Pour hot beet-juice
mixture over egs and beets. Cover and refrigerate at least 12 hrs. to allow
spicy flavor to penetrate eggs. To serve, drain eggs and beets. For snack,
light lunch or supper, eat them plain. For appetizer, slice eggs crosswise,
place each egg slice on small cracker and top with dolllop of mustard or
mayonnaise, then a piece of sliced beet. Or use thin slices to dress up
salads.
Recipe by: Bill Spalding Posted to TNT - Prodigy's Recipe Exchange
Newsletter by Bill Spalding <billspa@icanect.net> on Mar 25, 1997
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