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3 Eggs 1 To 2 dessert apples
2 md Cooked beets 1/4 lb To 1/3 lb cooked ham, cut in
1 1/2 To 3 tbsp oil -1 slice
1 tb Vinegar Lettuce
Seasonings 1 Lemon (garnish)
few cocktail onions and/or olives
Hard cook the eggs, crack the shells, keep one egg for garnish. Halve the other two eggs, remove the yolks, chop the yolks and whites separately; do not chop too finely. Peel and cut the beets in slices then into matchsticks. Put into a bowl with the oil, vinegar, and seasonings. Peel the apples, cut into neat pieves; add to the beets with the diced ham. Mix the egg yolks and whites eith the beets, pile onto a bed of lettuce. Garnish with rings of hard cooked egg, lemon and the onion and or olives. TO SERVE: With fresh bread or rolls. This also makes an excellent hors d'oeuvre for 6-8 people, particularly, good if fish is the main course. Store in refrigerator. Vary by omitting apple, and adding cooked rice or diced cooke potato.
Origin: Marguerite Patten recipe cards Shared by: Sharon Stevens
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