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Red beet eggs

Red Beet Eggs

4 cups white vinegar
2 cups granulated sugar
2 teaspoons salt
2 dozen hard-boiled eggs (shelled)
2 large cans red beets with juice

In saucepan bring the vinegar, beet juice, sugar and salt to boiling. Remove from heat; add eggs and beets.

When cool, place in a container and refrigerate. Leave in refrigerator for two hours before eating.

Eggs get better the longer they sit in juice, although they will start to get rubbery after a week.

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Strawberry Glazed Pie

Mix together the sugar, water, gelatin and cornstarch in a medium large saucepan. Boil for one minute. Remove from heat.
Fold in the sliced strawberries, toss until well coated. Pour into the graham cracker crust.
Chill until well set. Serve topped with whipped cream.