- 2 dozen eggs, hard-boiled
- 1 cup beets, sliced thin and boiled until tender; reserve beet juice
- 1 pint white vinegar
- 1½ heaping teaspoons salt
- 10 heaping tablespoons sugar
- 1 teaspoon red food coloring
Boil and peel eggs.* Fill measuring cup with sliced beets, then add beet juice to fill cup. Pour beets and juice into small glass bowl, and add vinegar, salt, sugar, and red food coloring. Stir to combine, and pour over the peeled eggs in a glass jar with a lid. Keep refrigerated until ready to eat (beet juice stains plastic containers). Prepare this recipe at least 4 days before eating, but a week or two is even better.
*To help eggs peel easily, add about 2 tablespoons salt to the water when cooking them. When they are cooked, pour off the hot water, tap each egg to break the shell, then fill pan with cool water. Remove eggs from the water as you peel them.
— Louise Evans (submitted by her daughter, Sandy Herndon)
Meals & Memories
Most of the recipes are familiar classics that mountain families have enjoyed for years, such as Louise Evans’s pickled eggs. Some of the recipes, such as Jane Wallace’s sweet corn and Parmesan flan, are fresh and fun.
For the variety of recipes alone, Meals & Memories would have been a good seller. But knowing the cookbook also supports High Country Hospice of Alleghany County, which has been serving folks in Alleghany, Ashe, and Watauga counties since 1986, has made it a must-have for many.
The hardbound cookbook raises funds for the nonprofit but also, through stories and photographs, preserves memories of people whom Hospice has served as well as volunteers who share their time and talents with the organization.
To order a copy, contact High Country Hospice at (336) 372-4375 or email@example.com.
Additional recipes from Meals & Memories that appeared originally with this one:
Sweet Corn and Parmesan Flan