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Devilish Egg Treat
4 tablespoons (60 ml) cold water 1/4 teaspoon (1 ml) hot pepper
1 envelope unfl avored gelatin sauce
1/2 cup (125 ml) boiling water 1/4 green pepper, cut in pieces
1/2 cup (125 ml) mayonnaise 1 cup (250 ml) celery pieces
3/4 teaspoon (3 ml) salt 4 hard-cooked eggs, quartered
Put cold water and gelatin into Blender container. Cover and
process at STIR (LO) to soften. Remove feeder cap, add boiling
water and continue to process until gelatin is dissolved.
If gelatin
granules cling to container, turn off motor, remove cover and
use rubber spatula to keep ingredients around processing
blades. Replace cover, process at LIQUEFY (HI) and add
mayonnaise, salt and hot pepper sauce through feeder cap
opening. Stop blender and add remaining ingredients. Cover
and process at GRIND (HI) 2 cycles. Pour into 3–CUP (750 ml)
mold or bowl. Chill until fi rm, about 3 hours.
Yield: 4-6 servings.
Low Cholesterol Egg Substitutes
Lightly coat the poaching dish with vegetable oil or a vegetable
spray. Divide 1 cup (250 ml) thawed Frozen Egg Substitute
among the 4 poaching cups, cover and turn the Timer to the
desired cook time. When light goes off , remove eggs from dish
immediately to prevent overcooking. Eggs may be served hot
or cooled and used in recipes calling for hard-cooked eggs.
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