“Kitchen Krafts,” Friend, Apr. 1990, 19
Kitchen Krafts
Bunny Eggs
2 strips bacon
6 hard-cooked eggs
1/4 cup mayonnaise
1/4 teaspoon salt
dash pepper
3 olives
1 carrot
6 broccoli or cauliflower flowerets
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Fry the bacon until crisp. Drain and cool it on a paper towel.
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Shell the eggs, and cut them in half lengthwise. Carefully remove the yolks and place them in a dish.
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Mash the yolks with a fork. Add mayonnaise, salt, and pepper; mix well. Break the bacon into small pieces, and gently stir them into the yolk mixture.
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Fill the egg whites with the mixture.
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To make the bunnies, cut each olive into four pieces and use them for eyes. Cut a carrot into 1″ (2.5 cm) sticks for ears. Use small vegetable flowerets for the tails.
Sunshine Gelatin
1 package (3 ounces/43 g) lemon gelatin
1 container (12 ounces/373 g) frozen whipped topping
1 can (8 ounces/249 g) pineapple tidbits, drained
1 banana, peeled and sliced
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Prepare the gelatin according to the package directions. Refrigerate the gelatin until it has cooled but not set (about 1 hour).
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Stir two-thirds of the whipped topping into the gelatin. Pour it into a serving dish. Refrigerate it until it sets.
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Top it with the remaining whipped topping; decorate it with pineapple and banana slices.