Recipe#849

Servings: YIELD: 1 Gallon
Portions:
Pan Size:
Temperature:

INGREDIENTS

3/4 tbsp. mustard, flour
3/4 tbsp. pepper, black
1/2 tsp. pepper, cayenne
6 tbsp. (4 oz) salt
3 tbsp. (1 1/2 oz) sugar, granulated
3/4 cup water
1 3/4 qt. salad oil
1 qt. vinegar
2 cups (1 lb or 1/4-No. 10 cn) beets, canned
6 eggs, hard cooked, finely chopped
6 tbsp. (3 oz) onions, dry, minced
1/2 cup (1 oz) parsley, fresh, minced

INSTRUCTIONS

Combine mustard flour, balck pepper, cayenne pepper, salt, and sugar; blend well. Add water; mix thoroughly. Add oil and vinegar; mix well. Drain and finely chop beets; add eggs, onions, and parsley; mix well. Cover and refrigerate. Stir well before using.