Bunny's Easter Egg Salad on Crackers
Serves 4-6

Tools:

2-quart saucepan	Knife
Measuring cups	2-quart mixing bowl
Paper towels	Fork
Cutting board	Wooden spoon
Measuring spoons

Ingredients:

4 eggs	1 tablespoon Dijon mustard
4 cups water	1/2 teaspoon salt
1 tablespoon salt	1/4 teaspons white pepper
1/4 cup plain yogurt 1/4 cup sour cream	1 green onion 24 crackers
1/2 tablespoon cider vinegar	Parsley sprigs

Steps:

1. Gently place the eggs in the saucepan. Add the water and salt. Place on a burner on medium-high heat. Bring water to a boil. Cook for 12 to 15 minutes.

2. Place the saucepan in a sink. Pour out the hot water. Run cold water over the eggs for 2 minutes.

3. Carefully tap the cooled eggs on the edge of the sink to crack the shell. Using clean hands, press the shell with your thumb, holding the egg in the palm of your hand. Place the eg under running water and remove the shell.

4. Place the peeled eggs on paper towels. Pat dry.

5. Place the eggs on the cutting board. Cut the eggs in half lengthwise. Then cut them into 1/4-inch pieces.

6. Place the cut eggs into the mixing bowl. Add the yogurt, sour cream, cider vinegar, Dijon mustard, salt, and white pepper. Blend the ingredients together with the fork.

7. Place the green onion on the cutting board. Cut into 1/8-inch pieces. Add to the egg mixture and blend with the wooden spoon.

8. Chill egg salad for at least 1 hour.

9. Spoon a tablespoon of the egg salad onto 24 crackers. Place on a serving dish. Garnish with parsley sprigs.

Grasshopper Cookies
Makes 8-16 Cookies

Tools:

2 cookie sheets	Measuring cups
Measuring spoons	Cutting board
2 1-quart mixing bowls	Knife
Fork

Ingredients:

8 slices white bread	1 1/2 cups flake coconut
1/4 teaspoon green food coloring	2 cups sweetened condensed milk
2 tablespoons water

Steps:

1. Place the bread slices on the cookie sheets. Let stand at room temperature for 1 hour.

2. Place the green food coloring into one of the mixing bowls. Add the 2 tablespoons of water. Mix with the fork.

3. Carefully add the coconut. Mix with the fork and set aside.

4. Place the bread on a cutting board. Cut into grasshopper shapes.

5. Place the sweetened condensed milk into the other mixing bowl. Using clean hands, dip the bread pieces into the milk. Then dip into the colored coconut. Place the dipped bread onto a cookie sheet.

6. Bake in a prehated 350 degree F oven for 8 to 10 minutes.

7. Let cool for at least 20 minutes.

Holiday Storybook Stew
by Suzanne I. Barchers, Peter J. Rauen

Fulcrum Publishing

Pulbication Date: July, 1998

$15.95 softcover; 128 pages
ORDER
ISBN: 1-55591-972-3