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Red Deviled Eggs

  Cut beet eggs in half with sharp, clean knife. Remove the yolks and blend all the ingredients until smooth. Place in pastry tube and swirl the yolk mixture into the red eggs.
  To make pickled beet juice: add 1/2 cup sugar, 1/2 cup vinegar, 1/2 teaspoon salt and a dash of pepper to the juice drained from two 16 ounce cans of beets.
12 eggs, hard boiled and marinated in pickled beet juice for at least 10 hours
3/4 c. mayonnaise
1 T. Pommery mustard
1 t. salt
1 T. fresh parsley, minced
1/4 c. sour cream 

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Up-Home, Down-Home represents the cultural development of recipes from the most intimate, formal setting to the easy-going, spur-of -the-moment family dinner. Quick, easy to prepare dishes include many favorites from the Chefs at the Groff's Farm Restaurant. Fully illustrated, some in color, 208 pages. Hard-cover edition.

Betty Groff's Up-Home, Down-Home Cookbook More info. and/or Buy

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