Cucumber Delights

• 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

1. Empty beets and their liquid into a small saucepan; add vinegar, sugar and salt.
2. Heat just until the sugar dissolves; cool to room temperature.
3. Put the eggs in a medium size bowl (or in a half gallon preserving jar).
4. 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.)
5. To serve, spoon beets, eggs and some liquid into a serving bowl.

white chicken, egg, mayonnaise, onion, green pepper, pecans, salt, pepper, cucumber slices, pecan halves, beets, cider vinegar, sugar, salt, water, eggs

Taken from www.cookbooks.com/Recipe-Details.aspx?id=371569 (may not work)