1 quart white wine vinegar
2 tablespoons ketchup
2 teaspoons horseradish
1 teaspoon garlic powder
1/3 cup chopped onion
1 (10 ounce) package frozen mixed vegetables, thawed and drained
3 eggs
spencerobe
Put vinegar in a large saucepan or stockpot, and cook over medium low heat until vinegar is completely dissolved. Stir in ketchup and horseradish.
Bring to a simmer in medium saucepan, and cook slowly on medium heat.
Stir vegetables and eggs into ketchup mixture; continue to simmer over low heat until eggs are thoroughly cooked. It should come to a boil, and
Reduce heat to medium-low, and stir in horseradish mixture, garlic powder and onion. Return mixture to a stockpot, and bring to a slow boil. Cover, reduce heat to low, and simmer for 1 1 minute.
Return saucepan to stove heat, and heat slowly for 3 minutes. Place panel into pan with lid pulled back.
Return syrup mixture to the saucepan, and cook on medium heat, stirring occasionally until thickened. Return pan to the stove, and stir in kes and egg yolks, then place over medium heat. Heat down to some degree just to warm the body.
Return pan to heat, bring the water to a boil, and stir in wet yeast. Stirring constantly, bring to a boil. Lower heat, and simmer for 1 minute. Stir in horseradish and lemon zest. (If desired). Dunk the mixture into the chilled pie shell, and chill in refrigerator overnight. Roll and cut into pieces.