Cucumber Delights - cooking recipe

Ingredients

1 (5 oz.) can white chicken, drained and flaked
1 hard-cooked egg, chopped fine
1/2 c. mayonnaise
1/4 c. finely chopped onion
1/4 c. finely chopped green pepper
2 Tbsp. finely chopped toasted pecans
dash of salt
dash of pepper (white)
5 doz. cucumber slices
5 doz. pecan halves, toasted
1 can small whole beets (or 1 lb. may use home grown or commercially canned), do not drain
1 c. cider vinegar
1/3 c. sugar
3/4 tsp. salt
1/4 c. water (about)
8 hard-cooked eggs, shelled

Preparation

Empty beets and their liquid into a small saucepan; add vinegar, sugar and salt.
Heat just until the sugar dissolves; cool to room temperature.
Put the eggs in a medium size bowl (or in a half gallon preserving jar).
Pour in the beet mixture and add just enough of the water so that the liquid covers the eggs. Cover and marinate 2 to 3 days in the refrigerator before serving, stirring now and then or inverting the jar gently a few times. (This colors the eggs evenly and adds flavor.)
To serve, spoon beets, eggs and some liquid into a serving bowl.