"If the Amish
make it, you'll find it at Amish Pleasures."
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.
eggs, hard boiled and marinated in pickled beet juice for at least 10
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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The recipe above appears in:
|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
Betty Groff's Up-Home, Down-Home
info. and/or Buy
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