Thanks Byard
That along with the web site has given me a bunch to work with, but
these are the ones I remember that my mm used to make. Nice thing about them
is that ounce they are pickled, they don't need refrigerating. Makes them
good for a long day with plenty of snacks. With them and a box of crackers,
some peanut butter and honey I could survive for days.
Jimi
Hi Jimi...
You can't go wrong with this recipe...I grew up on these babies. Try
'em, you'll like 'em.
Red Eggs
12 hard boiled eggs (shelled)
1 can sliced beets (not pickled)
1 sweet onion (sliced into rings)
Put the juice from the beets in small sauce pan and add about a
tablespoon of sugar. Heat, stirring, just until sugar dissolves.
Layer the above items in a glass jar, alternating items. Add...a bay
leaf or two, some black peppercorns and the sweetened beet juice. Add
white vinegar to cover eggs. Cover jar and put in fridge for AT LEAST
24 hours. They get even better after a few days. If you have one of
those big gallon pickle jars you can double the recipe.
For Tom D...;^) Here's the trick to getting perfectly peeled eggs.
First of all don't use fresh from the store eggs. Put them into a pan
and cover with cold water. Bring to a boil. Reduce to a simmer and
cook for fifteen minutes. Immediately run under cold water until cool
enough to handle. Roll the eggs on the counter to crack and place
back in the pan of cold water and let them sit for a bit. They should
then peel up just fine.
While we're at it...here's another Penna Dutch favorite from Mom's
kitchen...
Cucumber Slaw
3 to 4 cucumbers
1 to 2 onions
1 to 2 teaspoons sugar
White vinegar
Milk
Salt and pepper
Peel and thinly slice cukes. Salt and squeeze to bruise, let sit. Add
very thinly sliced onions. Mix all with sugar, three glurgs of
vinegar and a few drizzles of milk. Pepper generously and put in
fridge until icy cold.
Bon Appetit...byard
--
Byard Miller
Line's End Inc <http://www.linesend.com>
Virtual Flybox <http://www.virtualflybox.com>
