|
|
Hawaiian Spread
Kids love this stuffed in celery!
| 1 cup |
Olympic Natural Yogurt |
250 ml |
| ½ cup |
crushed pineapple |
125 ml |
| ¼ cup |
dates, finely chopped |
60 ml |
| ½ cup |
coconut |
125 ml |
Mix well and chill. Serve with fruit.
Devilled Eggs
| 6 |
eggs, hard boiled |
6 |
| 3 tbsp. |
Olympic Natural Yogurt |
45 ml |
| 2 tbsp. |
mayonnaise |
30 ml |
| 1 tsp. |
chives, finely chopped |
5 ml |
| ½ tsp. |
anchovy paste |
2 ml |
| 1 tsp. |
powdered mustard |
5 ml |
| |
nutmeg |
|
Cut eggs in half lengthwise. In bowl mix egg yolks, yogurt, mayonnaise,
chives, anchovy paste and mustard. When thoroughly mixed, fill egg
halves with mixture and dust with nutmeg.
Marbled Curried Eggs
| 10 |
eggs |
10 |
| ½ cup |
turmeric |
125 ml |
| 2 tbsp. |
Olympic Natural Yogurt |
30 ml |
| 1 tsp. |
curry powder |
5 ml |
| |
paprika |
|
Place eggs in cold water. Cook over high heat until water boils.
Reduce heat and boil gently, uncovered, for 8 minutes. Drain. Lightly
crack eggshells all over with a teaspoon but do not remove the shells.
Place enough water in the same pan to cover the eggs when they are
added later. Stir in tumeric and bring to a boil. Add eggs and simmer
5 minutes. Drain eggs and cover in cold water. Cool and remove shells.
Cut in half and remove yolks. Combine yolks, yogurt, and curry powder
and mix well. Spoon mixture into egg whites and sprinkle with paprika.
Makes 20 appetizers.
More
Recipes >>
|
