Recipe - Red Eggs

12 Eggs
One half cup Brown sugar
One half cup Granulated sugar
One half teaspoon Salt
One fourth cup Water
Three fourths cup Vinegar
1 qt Beets, canned; and juice

Recipe by: christi@meaddata.com (Christi Wilson) Cover eggs with lukewarm
water in a saucepan. Heat until water comes to a full boil. Remove from
heat and let stand in water for 20 minutes. Run cold water over eggs to
cool them quickly. Peel eggs. Mix brown sugar, granulate sugar, salt, water
and vinegar and heat until sugar is dissolved, stirring occasionally. Add
red beets and juice to this mixture and pour over the pee eggs. Refrigerate
at least 12 hours. Serve eggs cut or sliced up in half.

Recipes sent to me from Bill, wight@odc.net