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PICKLED QUAIL EGGS Quail eggs Water Salt Vinegar (white) Kroger pickling spice Onion, optional Put eggs in cold tap water with 1/2 cup salt and 1 ounce vinegar per gallon of water. Boil for approximately 3-5 minutes. Test by breaking 1 egg after 3 minutes. Stir eggs while they boil a few times to keep yellow (yolk) in the center. Put eggs in white vinegar for 12 hours. Peel eggs (strip membrane). Place in jars. Mix 1/2 white vinegar, 1/2 water, 1 cup salt per gallon solution, 1 box pickling spice per gallon and small amount of onion, if desired. Bring to a boil and pour over eggs in jars.

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Brown Rice and Lentil Salad Ingredients: 2 cups cooked brown rice 1 cup cooked brown lentils 3/4 cup chopped seeded plum tomato (about 3 medium) 1/4 cup thinly sliced scallions Dressing 1 tablespoon balsamic vinegar 1 tablespoon extra virgin olive oil 1 teaspoon Dijon mustard 1/2 teaspoon dried oregano 1/4 teaspoon salt Directions Place the rice, lentils, tomato, and scallions in a medium-sized bowl, and toss to mix well. Place the dressing ingredients in a small bowl, and stir to mix. Pour the dressing over the salad, and toss to mix well. Cover the salad, and chill for 2 to 5 hours before serving. Yield: 6 servings Nutritional Information (per 2/3-cup serving) Calories: 141 Carbohydrate: 23 g Cholesterol: 0 mg Fat: 3.2 g Fiber: 4.6 g Protein: 5 9

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