Friday, October 07, 2005

Week 25 - DEVILED EGGS

Saskatchewan Menu of the Week -- 2 October 2005

Brunch – Sausages. Pancakes with pears.
Dinner – Toasted cheese and tomato sandwich. Devilled eggs.

DEVILLED EGGS
We usually make devilled eggs with mayonnaise, but this lighter version turned out just great.

Boil 6 eggs. Half lengthwise and scoop out the yolks. To the yolks add: 2 minced cloves of garlic, 3T finely chopped parsley, 2T French mustard, 2T Worcestershire sauce, 3T milk or cream, salt and pepper. Mix together, fill the egg halves and eat!

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