|Marble Stuffed Eggs
1/4 cup mayonnaise
1 1/2 tablespoons sweet pickle relish
1 teaspoon prepared mustard
1/8 teaspoon prepared mustad
1/8 teaspoon salt
paprika (if desired)
1 bowl ice water
1 can beets
2 packages of fresh spinach
green food coloring (optional)
|Place 6 eggs in
pan of cold water. Add water to cover. Bring water to a boil,
cover and remove from heat. Let stand 15 minutes. Drain and
place eggs in bowl of ice water. Let stand 5 minutes, remove and
drain. (This will not only stop the cooking process, but the
contraction from the cold water will make them easier to peel).
Gently tap eggs with the bowl of a spoon, forming cracks over
the surface of the shell. Make sure they are cracked all over.
Drain can of beets into a bowl reserving beets for later. Cook
spinach in 2 cups of water. Drain, pouring spinach water into a
bowl; put spinach aside. If the spinach water does not look
green enough to you, add a little green food coloring if you
wish. Place 3 eggs, with their cracked shells, into the bowl of
beet juice. Place remaining 3 eggs into the bowl of spinach
juice. Let stand, in the refrigerator, over night. After eggs
have sat over night, remove from the juices and gently peel. You
will now how beautifully marbled eggs in shades of pink and geen.
Slice eggs in half lengthwise and carefully remove yolks. Mash
yolks with mayonnaise. Add relish, mustard, salt and pepper;
stir well. Spoon yolk mixture into egg whites. Sprinkle with
paprika. Yield: 6 servings.
Note: I made this up a few years back and was so pleased
with the results. These make a beautiful presentation at parties
and showers. And if you buy the eggs about a week ahead of time
they will be easier to peel.
2 yellow onions
1 can anchovy fillets
to 1 1/2 cups light cream
1 tablespoon margarine or butter
|Peel the potatoes,
cut in thin sticks or grate. Slice the onions. Drain the
anchovies and cut in pieces. Put the potatoes, onions and
anchovies in layers in buttered baking disk. The first and last
layer should be potatoes. Dot with margarine or butter on top.
Pour in a little of the liquid from the anchovies and half of
the cream. Bake in a 400°F oven for about 20 minutes. Pour in
the remaining cream and bake for another 30 minutes or until the
potatoes are tender.
Note from Ugglemor: Serve as a first course or supper
dish. This is a swedish recipe and traditional to Swedish
8 lettuce leaves
8 chilled canned pear halves
8 red cinnamon candies
16 sliced almonds
1 cup Cottage cheese
|Place 1 lettuce
leaf on each salad plate. Place 1 pear half, cut side down, on
each lettuce leaf. Arrange 2 raisins for eyes, 1 candy for nose
and 2 almonds for ears on narrow end of each pear half to make
rabbit face. Place 2 tablespoons Cottage cheese at opposite end
of each pear half for tail.
Note: Substitution: No Cottage cheese? A regular-size
marshmallow that’s cut in half looks just like a bunny’s tail.
To submit your favorite recipes to be
included in the Garden of Friendship Recipe Book,
please email them to Barbiel
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Recipes Committee of the Garden of Friendship by Valatine