Name: Pickled Red Eggs
Ingredients: 12 Eggs, hard-boiled; 2 c Pickled beets, with juice; 2 c Beets, canned, plain, with juice; 1 c Cider vinegar

The next time your heart is indifferent toward sin, think for a moment of what sin cost your Savior on the cross. Think about His lacerated back ripped open to the bone from the Roman scourge. Think how He suffered for a breath of air as He extended His bloody body up the vertical beam of the rugged cross. Think about the splinters that dug deeper into His freshly cut wounds with every movement. Think about the large spikes that pierced His hands and His feet penetrating deeply into nerve endings. Think of the slow suffocation as Jesus hung there in the nude, mocked by the onlookers. Jesus didn't die for His own sin; He died for ours. '[He was] pierced through for our transgressions… [He was] crushed for our iniquities' (Isa. 53:5). Does the love of Christ compel you to turn from that which brought Him unspeakable anguish?

Randy Smith

CATEGORY	CUISINE	TAG	YIELD
Eggs		Appetizers, Easy, Guest, Pickles, Picnic	12	Servings

INGREDIENTS

12		Eggs, hard-boiled
2	c	Pickled beets, with juice
2	c	Beets, canned, plain, with juice
1	c	Cider vinegar

INSTRUCTIONS

Put eggs in glass container. Pour on remaining ingredients, making sure
that eggs are covered with liquid. Marinate in refrigerator at least 24
hours; color will penetrate further into the eggs the longer they sit in
the liquid.
Halve and serve as appetizers or slice to put on top of green salad.
Recipe by: Michael "Mike" Poston -- from his wife's family in PA Posted to
MC-Recipe Digest V1 #665 by "hurlbert@concentric.net"
<hurlbert@concentric.net> on Jul 11, 1997

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