SC - Small Feasts-'unplanned' LONG

[Woeller D]

Sabia wrote:
> 
> On Thu, 16 Oct 1997, Woeller D wrote:
> 
> > Typical campout spread looks like this:
> > 'We must eat this' section:
> > large roast chicken (sometimes 2, if I already know there will be
> > others, or roast beef); crusty bread; pita bread; 3-4 types of
> > cheese,hard, soft & potted (Yes, I always bring extra-sharp cheddar,
> > yes, I know it's OOP, but I'm addicted); ruby pickled eggs: butter ;
> <snip>  Ok now I am really Hungry!  :)
> BTW Ruby pickled eggs?  Recipe please?
> 
> Sabia (sabia at unm.edu)

Very easy-but, I'm sorry to say, not period at all, however, I'm willing
to bet you could make a similar, period-style, more involved recipe. I'm
still learning,and am no great, nor period cook- just like to eat, and
like low-hassle food. With that said:

RUBY EGGS
 Hard boil & peel about a dozen eggs. Open 2 cans of pickled, sliced
beets. Heat liquid from beets with dill, garlic, peppercorns, bayleaf,
whatever strikes your fancy. Put 1/2 of warm liquid in each of 2 quart
glass jars.(I use leftover spaghetti sauce jars- GASP- yes, I use
prepared sauce.) (Need I say DON'T use plastic- it will stain horribly)
Layer the beets and eggs in the jar, allow to cool, put a lid on and
refrigerate.  This can be eaten in several hours, but is best if let to
sit for a couple of days.  The color and flavor seeps into the eggs and
makes them beautiful, whole, or sliced.  Also, if you serve pickled
beets at a meal, and have leftover 'beet juice', you can do just juice
and eggs, about 8 or 9, in a jar. Everyone loves this.
Angelique.
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