To dye the eggs using natural colors. The most common way is to dye eggs with onion skins.
Place onion skins in boiling water and simmer for a while. The shade can vary form yellow to dark brown, depending on the amount of onion skins. To produce an intensive brown shade, take lots of onion skins and simmer for about 30 minutes.
Wash eggs, place in the pan with onion skins and cook all together for 10 minutes. Take eggs out of the pan, let cold water run over them to cool and dry. Rub eggs gently with vegetable oil to give them a nice shine.
For marble effect, stir a bit of vegetable oil into the saucepan with eggs and onions skins.
For a dot pattern, roll wet eggs in rice, wrap eggs in a piece of nylon to fix the rice and cook on onion-skin brew.
Hints and Tips for Proper Eggs
Use these simple rules to make sure the eggs not only look nice but also taste good:
Never boil eggs that come straight from the fridge. Bring eggs to room temperature to prevent cracking.
Never boil eggs over high heat. Reduce to simmer as soon as they reach the boiling point.
Choose a stainless saucepan just large enough to keep all eggs in one layer. This prevents eggs from rolling around and hitting each other.
Prick the large end of the egg before cooking to let the expanding air escape.
Eggs should be fully covered with water by 1 inch.
Add some salt or vinegar into the water to keep the white from running out.
Don’t cook eggs too long as they might get gummy.
Very fresh eggs take 3 minutes longer to cook.
Place boiled eggs immediately under cold water to stop the cooking process. This also helps peel the eggs.
The best way to boil eggs is to place them into a saucepan, add cold water. Heat until the water is just about to boil and reduce the heat. Set the clock and simmer.
Cooking time is affected by the size and age of the eggs, the btu of the stove top and altitude. Here are average cooking times:
3 minutes – runny yolk and white
4 minutes – firm white and runny yolk
5 minutes – firm white and soft yolk (especially in the middle)
7 minutes – firm white and yolk (hard-boiled)
Mix in double boiler until blended, then dip eggs and chill to harden. Use colored icing for decoration on top of egg.
Pumpkin Spice Muffins
1/2 c raisins
1 1/2 c self-rising flour
1 c sugar
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
3/4 c vegetable oil
1/2 c canned solid pack pumpkin
2 large eggs
1/2 c chopped pecans (about 2 oz.)
Preheat oven to 350°F. Grease 12 1/2 cup muffin cups. Place raisins in small bowl. Pour enough boiling water over to cover. Let stand 5 minutes. Drain raisins. Mix flour, sugar, cinnamon and nutmeg in large bowl. Add oil, pumpkin and eggs; mix just until combined. Mix in raisins and chopped pecans. Divide batter among prepared cups. Bake until tester inserted in center of muffins comes out clean, about 25 minutes. Cool slightly on rack. Serve warm or at room temperature.
Chocolate Mint Dessert
Cake Layer:
1 c. flour
1 c. sugar
1/2 c. salt butter or margarine
4 eggs
1 (16 oz.) can Hershey syrup
Combine above ingredients in large bowl and beat until smooth. Pour into greased cake pan bake at 350°F for 25 to 30 minutes. Cool completely in pan. Spread mint layer on cake.
Mint Layer:
2 c powdered sugar
1/2 c soft butter or margarine
1 tblsp water
1/2 to 3/4 tsp. mint extract
3 drops green food color
Beat all ingredients until smooth, spread on cake. Cover and chill.
Chocolate Topping:
6 tblsp butter or margarine
1 c Hershey's semi sweet chocolate
chips
Melt chips and margarine over very low heat. Remove from heat when melted and stir until smooth, cool slightly and pour over mint layer. Cover again and chill at least 1 hour before serving. 3 layers.
Kahlua Baked Easter Ham
10 lb. precooked ham
3/4 c brown sugar
1/2 c kahlua
3 tblsp kahlua
2 tblsp dry mustard
Whole cloves
Place ham with rind on rack in roasting pan, fat side up. Roast at 300°F, 18 minutes per pound. During last hour, trim rind, scorefat (criss cross) and stud with cloves. Sprinkle top with brown sugar, then 3 tablespoons kahlua. Pour 1/2 cup kahlua and mixed mustard into pan. Baste frequently with pan syrup. Delicious!
Pineapple Cheese Ball
2 (8 oz.) pkgs. cream chese
1 (8 1/2 oz.) can crushed pineapple,
drained
2 c. chopped walnuts or pecans
1/4 c. chopped onion
Pepper
2 tsp. minced onions
1 tsp. seasoned salt
Soften cream cheese at room temperature, cream and stir in pineapple. Add 1 cup of nuts, the green pepper, onions and salt. Chill. Form into ball and roll in remaining nuts. Can be frozen. Serve with crackers.
Garlic Butter Mushrooms
2 dozen large mushrooms
1/2 c butter
2 cloves garlic, minced
2 shallots, minced
1/2 c minced parsley
Juice from 1/2 lemon
1/2 tsp salt
1/4 tsp pepper
Clean mushrooms, removing stem. Combine butter, shallots, garlic and parsley. Process. Add lemon juice, salt and pepper. Blend briefly. Place mushrooms in a shallow baking dish. Fill each mushroom with a dollop of garlic butter mixture (about 1/2 or 1 teaspoon each). Bake at 400°F for 10 to 12 minutes.
Sesame Honey Glazed Chicken
1 large chicken
3 tablespoon soy sauce
5 tablespoon honey
2 tablespoon brown sugar
2 cloves garlic, minced
1/2 cup chicken broth
sesame seeds
Comine all but chicken and seeds. Brush chicken with the mixture. Bake breast down 1 hour at 350°F. Turn and baste. Bake 1/2 hour at 375°F. Brush with sauce or honey. Sprinkle with seeds. Bake another few minutes till seeds are browned.
Skim fat from drippings, and thicken with cornstarch, if desired.
Herbed Horseradish Dip
1 cup fresh parsley leaves, packed
1/4 cup fresh chives, chopped
1 cup nonfat sour cream
1/4 cup mayonnaise regular (or low-fat optional)
3 tablespoon prepared fresh horseradish, drained, (recipe below) or
2 tablespoon fresh horseradish, finely grated plus
1/8 teaspoon salt
1/2 teaspoon worcestershire sauce
Prepared Fresh Horseradish:
1/2 lb piece fresh horserdish, peeled
1/2 cup distilled white vinegar, or
1/2 cup white-wine vinegar
Herbed Horseradish Dip: In food processor fitted with dhopping blade, process parsley and chives until very finely chopped. Add sour cream, mayonnaise, horseradish, and Worcestershire; process mixture until flecked with bits of breen herbs.
Transfer dip to jar or storage container; cover and refrigerate. Keeps up to 1 week. Just before serving, spoon dip into serving glass. Serve as a dip for vegetables, if desired.
Prepared Fresh Horseradish: Into large bowl, using a sharp metal grated, finely grate horseradish. Or slice horseradish crosswise then cup slices into quarters and process in food processor fitted with chopping blade until finely chopped and paste-like in consistency.
Add vinegar and salt to grated horseradish; mix well. Transfer to clean jar; cover and store in the refrigerator. Although it keeps up to 3 months, it loses its pungency with storage.
Note: Herbed Horseradish Dip: Although this dip is served with vetables, it make a great topping for smoked or cooked fresh fish. Prepared Fresh Horseradish: Fresh-make horseradish has a pungency lacking in store-bottled versions. If preparing this recipe for use as a table condiment rather than as a recipe ingredient, substitute white-wine vinegar for the distilled vinegar .
Recipe From: Country Living (February 1998).
Make sure you have proper ventilation when doing this recipe, you will find fresh horseradish very overpowering in confined areas.
Whisk together the Dijon, soy, garlic, herbs, spices, and oil.
Paint the marinade generously over the exposed surfaces of lamb. Place the racks in a roasting pan and let marinate at room temperature for 1 hour.
When ready to serve, preheat the oven to 400°F.
Roast the lab for 25 minutes for medium-rare. Remove to a platter, carve the rack and present.
Makes 4 portions.
Recipe From: The Uncommon Gourmet by Ellen Helman
Herbed Spanish Olives
7 oz green spanish olives (preferably large), lightly crushed
1/2 teaspoon ground cumin
1 1/2 teaspoon fresh oregano
1 teaspoon fresh rosemary
1 teaspoon fresh thyme
1/2 teapsoon dried thyme
2 bay leaves
1/2 teaspoon fennel seed
1 1/2 teaspoon crushed red pepper, (up to 2)
4 cloves garlic, lightly crushed and peeled
4 tablespoon vinegar
4 anchovy fillets
Place the olives in a glass jar to make sure they fit. Place the olives in a bowl. Add all the other dry ingredients, and mix thoroughly. Fill the jar with the olives, then add the vinegar and water. Shake well and marinate at room temperature for several days. They will keep for weeks in the refrigerator, but they should be brought to room temperature before serving.
Blend all ingredients except oil in processor. With processor running, gradually add oil. Season with salt and pepper.
(Can be made 1 day ahead. Refrigerate.)
Recipe From: Bon Appetit April 1998.
Herb-Roasted Potatoes Poupon
1/3 cup grey poupon dijon mustard
2 tablespoon olive oil
1 garlic clove, chopped
1/2 teaspoon italian seasoning
6 medium red potatoes, (abt. 2 lbs.), sliced into circles
Mix first four ingredients in a small bowl. Put cut potatoes in a lightly oiled 13x9x2 baking pan or shallow baking sheet. Toss with mustard mixture. Bake at 425°F for 35 or 40 minutes or until tender, stirring occasionally.
Note: Can use 10 small red (new) potatoes instead of the six medium.
Recipe From: Grey Poupon ad in the May 1998 Food and Wine magazine.
Finnish Split-Pea Soup (Hernekeitto)
5 whole allspice
6 cup water
2 cup dried yellow or green split peas
2 cup cubed fully cooked ham or
1 1/2 lb smoked pork hocks
2 cup cubed potatoes
1 cup chopped carrots
1 small onion, chopped
1/4 teaspoon salt
dash pepper or to taste
Wrap allspice in cheesecloth and tie with string to form a spice bag
In a large saucepan, combine water, peas, ham, and allspice. Bring to boil. Reduce heat. Cover and simmer for 1 hour.
Add potatotes, carrots, onion, salt and pepper. Return to boiling. Reduce heat. Cover and simmer for an additional 30 minutes.
Remove spice bag. If using pork hocks, remove and cool slightly. When cool enough to handle, remove meat from bones and coarsely chop. Discard bones. Return meat to soup.
Makes 8 to 10 servings.
Recipe From: August 1992 issue of Midwest Living.
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