Recipe - Ham And Beet Salad

3 Eggs
2 md Cooked beets
1 One half To 3 tbsp oil
1 tablespoon Vinegar
Seasonings
1 To 2 dessert apples
One fourth pound To 1/3 pound cooked ham, cut in
1 slice
Lettuce
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 minced 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 68 people, particularly, good if fish is the main course.
Store in refrigerator. Vary by omitting apple, and adding cooked rice or
minced cooke potato.

Origin: Marguerite Patten recipe cards Shared by: Sharon Stevens

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini