Tag Archives: egg

Halloween Deviled Green Goblin Eggs

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PREP: 30 M1N., STAND: 1 HR.

For a festive look, serve in decorative Halloween cupcake liners.
6 cups hot water
1  (0.3-ounce) bottle yellow
liquid food coloring
1/2 (0.3-ounce) bottle blue liquid food coloring
1/2 (0.3-ounce) bottle green liquid food coloring
2 tablespoons cider vinegar
12 large unpeeled hard-cooked
eggs, with shells cracked
1/2 cup instant potato flakes
1/2 cup mayonnaise
1/2 cup sour cream
1/4 cup minced fresh chives
1/2 teaspoon salt
1/2 teaspoon seasoned pepper

STIR together first 5 ingredients in a large bowl; add eggs, and let stand 1 hour. Remove and drain on paper towels. Peel eggs to re­veal pattern on whites.

CUT eggs in half lengthwise; care­fully remove yolks. Mash yolks; stir in potato flakes and next 5 in­gredients until blended.

SPOON the yolk mixture evenly into egg white halves. Attach 2 halves, gently pressing together stuffed sides.

Cranberry-Port Pot Roast

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Cranberry-Port Pot Roast

1   beef eye of the round or rump roast (3 1/2 to 4 Ib.)
1   tablespoon salad oil
1   can (14 1/2 oz.) regular-strength beef broth
1 3/4   cups port
1/3   cup firmly packed brown sugar
2   packages (10 oz. each) frozen petite onions
2   cups fresh or frozen cranberries
6   cups hot cooked egg noodles
2   tablespoons cornstarch
Parsley sprigs
Salt and pepper

Rinse meat, pat dry, and rub with oil. Place in a 10- by 14-inch roasting pan. Bake in a 450° oven until meat is well
browned, about 45 minutes; turn often. Add broth and port. Cover tightly; re­duce oven to 400° and bake l’/2 hours.

Mix sugar and onions into pan; cover and bake 1 hour. Add cranberries; cover and bake until meat is tender when pierced, about 30 minutes longer.

Put meat and noodles on a platter. With a slotted spoon, ladle onions and berries onto noodles; keep warm. Skim fat from pan juices. Mix cornstarch with 3 tablespoons water. Bring pan juices to boiling over high heat. Stirring, add cornstarch mixture until sauce is as thick as you like. Pour sauce into a small bowl; serve with meat and noodles. Garnish with parsley sprigs. Add salt and pepper to taste. Serves 10 to 12.

Per serving: 363 cal (20 percent from fat); 33 g protein; 8.0 g fat (2.3 g sat.); 38 g carbo.; 87 mg sodium; 98 rag chol.