home
***
CD-ROM
|
disk
|
FTP
|
other
***
search
/
The World of Computer Software
/
The World of Computer Software.iso
/
rec932.zip
/
REC961
< prev
Wrap
Text File
|
1993-01-20
|
915b
|
33 lines
Digest: #101
Date: Tue, 19 Mar 91 10:57:00 GMT
From: cplma@marlin.jcu.edu.au (Lynn Alford)
Subject: OVO: Pennsylvania Dutch Pickled Eggs
Easter is fast approaching and so I thought I would share a traditional
Easter treat (at least in my family it is traditional :-) ). It will
surprise any friend, coworker or member of the family you spring it
on.
Pennsylvania Dutch Pickled Eggs
4 c white vinegar
2 c sugar
2 T pickling spice
2 t salt
2 bay leaves
2 dozen hard-boiled eggs (shelled)
2 large cans of baby beets (beetroot) drained
In medium saucepan over high heat, heat the vinegar, sugar, spice salt
and bay leaves to boiling. Remove from heat; add eggs and beets. When
cool, place in a container and refrigerate.
The eggs will stay edible for a couple of weeks but they will start to
get rubbery. I love the sight of someone staring at their first red
egg.
Lynn Alford cplma@marlin.jcu.edu.au