| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs |
French |
|
5 |
-7 |
INGREDIENTS
| 1 |
lb |
Beef baloney (get the 100% Beef- I like Hanneford Beef Baloney) |
| 1 |
|
Very large Spanish onion |
| 1 |
c |
Crisco cooking oil |
| 1 1/2 |
c |
White cider vinegar (no preference here-they all seem to be same) * red wine vinegar is optional, but you don't get my guarantee !) |
| 1/2 |
c |
Olive oil (Extra Virgin) |
| 1/8 |
ts |
White pepper |
| 1/8 |
ts |
Black pepper |
| 1 |
ts |
Salt |
| 1 |
ts |
Parsleys |
| 1 |
ts |
Chives |
| 4 |
|
*very hard boiled eggs <without shell> |
INSTRUCTIONS
*For perfect hard boiled eggs "every" time, place cold water in pan, put in
eggs and have water level "over" the eggs. Set heat level for pan to "high"
and leave at that setting until done. When water reaches FULL BOIL set
timer for 12 minutes. After 12 minutes, place pan in sink and run cold
water in pan for 2-3 minutes or until eggs feel cold to the touch. The
shells will come off very easily now!!
Stack baloney and cut in long thin strips about 1/4 inch wide. Cut onion
into long 1/4 inch strips. Cut hard boiled eggs into large cubes with knife
although I push the eggs through our metal french fry holder. Put the
baloney, onion and eggs in a large plastic bowl and mix with large wooden
spoon.
In 4 cup pyrex measuring cup add the oils, and then add in the spices, and
then blend well and pour slowly in the large bowl of baloney,onion and
eggs. *Note-the smell of vinegar "will" fill the kitchen! Let mixture
marinade sitting on kitchen table or counter for 2 hours. (Yes..I know this
sounds strange!) *If it is very hot in the kitchen-then refrigerate for 4
hours. Mix well every 30 minutes. Serve with hot fries!
Posted to EAT-L Digest 10 Sep 96
From: Gregory V Pomykala <pomski@JUNO.COM>
Date: Wed, 11 Sep 1996 00:39:05 PST
A Message from our Provider:
“You can spurn God’s love for only so long”