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COOK'S CORNER : PICKLED EGG RECIPE A HOLIDAY FAVORITE.

Byline: Marge Powers

Barbara Blalock of Reseda misplaced her pickled egg recipes and has been looking for some to replace them. Cynthia Snedden sent along Pickled Eggs and Beets noting the recipe can be doubled or tripled and is great for picnics and holidays.

We're also sharing another pickled egg recipe from ``The New Doubleday Cookbook.''

PICKLED EGGS AND BEETS

(Shared by CynthiaSnedden, Santa Clarita)

1 dozen hard-cooked eggs, peeled

1 can (16 ounces) red beets, whole OR sliced

Water

1/2 cup apple cider vinegar OR white vinegar

2 tablespoons sugar

2 cloves

1/2 teaspoon salt

1/4 bay leaf

In a large jar, pack peeled hard-cooked eggs.

Drain juice from beets into a 1-cup measuring cup.

Place drained beets into jar with eggs.

Add enough water to beet juice to make 1 cup, then pour into a medium saucepan. Add vinegar, sugar, cloves, salt and bay leaf.

Bring to a boil, then pour this liquid into jar over eggs and beets. Put lid on jar.

Refrigerate. For best results, store in refrigerator overnight before serving.

NOTE: This recipe can be doubled or tripled.

PICKLED EGGS

1 1/2 cups white vinegar

1 teaspoon mixed pickling spices

1 clove garlic, peeled and bruised

1 bay leaf

6 hard-cooked eggs, peeled

In a saucepan, simmer vinegar and pickling spices, uncovered, 10 minutes; cool slightly, add garlic and bay leaf.

Pack eggs into a screw-top jar, add vinegar mixture, cover and cool to room temperature.

Refrigerate 7 to 10 days before serving or longer for a stronger flavor. Serve as an appetizer or with cold cuts and salad. Makes 4 to 6 servings.

VARIATION:

PENNSYLVANIA DUTCH RED BEET EGGS: Prepare as directed above but add 6 to 8 small whole boiled and peeled beets to eggs before adding vinegar. Marinate 2 to 3 days before serving.

From ``The New Doubleday Cookbook'' by Jean Anderson and Elaine Hanna (Doubleday).

Sweet and sour sauce

Jewell C. Brown of Mission Hills requested a sweet and sour sauce made without oil to drizzle over chicken salad. Peter A. Grisanti sent in a recipe for the sauce that he found in two different cookbooks.

Try it over chicken salad for lunch or dinner.

SWEET AND SOUR SAUCE

(Shared by Peter A. Grisanti,Granada Hills)

4 teaspoons cornstarch

1 cup cold water

1/2 cup distilled white vinegar

1/2 cup sugar

1/4 cup tomato paste

In a small saucepan, combine all ingredients, mixing well. Bring to a boil over medium heat, stirring constantly.

Remove and set aside until ready to use. Or cover and keep in refrigerator up to 8 hours.

From ``The Complete Step by Step Cooking Class Cookbook'' by Publications International, Ltd. and also from ``Chinese Cooking Class Cookbook'' by Consumer Guide.

Can you help?

If you have recipes that can help this reader, please send them along to us at the address below to share in a future column.

I'd welcome some interesting punch recipes to serve guests when I entertain this holiday season. Does anyone have some that are easy and tried-and-true to share?

- A reader

Woodland Hills
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Copyright 1997, Gale Group. All rights reserved. Gale Group is a Thomson Corporation Company.

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Publication:Daily News (Los Angeles, CA)
Article Type:Recipe
Date:Nov 5, 1997
Words:518
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