Those aren't Rocky Mountain Oysters, are they Jimmy????? Alan Di Somma Phoenix,AZ. ----- Original Message ----- From: "Jimmy D. Moore" <[EMAIL PROTECTED]> To: <[EMAIL PROTECTED]> Sent: Thursday, March 25, 2004 4:46 PM Subject: Re: [VFB] Pickled Eggs ?
> Pickled Eggs. Ugh! Might as well be pickled eyeballs. :-P But then, I > love raw Oysters. Someone said they reminded them of a big ole booger! LOL > > JD > ********************************************** > > Desert Eagle wrote: > > >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> > > > > > > > > > > -- > > > > ============================================================================ = > Jimmy D. Moore - Retired Scout Executive, BSA, Asst. Moderator Fly Fishing > World Email List,Member VFB, HCFF, NAFC - Life Member. Freelance > Outdoor writer and Author of "MOON HOLLER MISFITS" Click URL for info. > > http://home.earthlink.net/~rayado/rayadoflyfishingflypatternstips/index.html > > "Being able to read trout streams is just as valuable to a > fly fisherman as the ability to read a defense is to a Quarterback." > ============================================================================ = > > > > > > > > > >
