Deviled Mice

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Title: Deviled Mice
Yield: 1 Servings


8 Eggs
4 1/2 tb Mayonnaise
6 lg Letuce leaves
16 Pimento stuffed olives
1 tb Chocolate sprinkles


lg Saucepan Knife Bowl Fork 64 Toothpicks Platter Gently place the eggs
in a saucepan and fill it with water until the eggs are just covered. With
an adult's help, bring the water to a boil over high heat. Turn the heat
down to medium and allow to simmer for 10 minutes.

Remove the pan from the heat and carefully drain off the oht water into the
sink. Cover the eggs with cold water and set aside for five minutes.

Gently crack the eggs against a hard surface, then carefully peel off the
shells. Slice each egg in half lengthwise. With clean fingers, scoop out
the yolks and put them in a small bowl.

Mash the yolks with a fork until they are crumbly. Add mayonnaise and
blend. Crefully fill the empty egg whites with yolk mixture.

Cover a platter with lettuce leaves, setting a leaf or two aside for
garnish. Arrange the egg halves, YOLK SIDE DOWN, on the leaves. These are
your mice bodies. To give them each eyes and a mose, pull the pimento out
of an olive and cut it into three smal With an adults help, cut thirty two
thin, lengthwise strips from several of the green olives. Stick two of
these strips end to end onto the back end of the mouse to form the tail.Out
of the remaining olives, cut thirty two small triangular ear pieces. You To
garnish: Tear small pieces of lettuce and position in front of the mice's
mouths as if they have been noshing. As a final touch, heap a pile of mouse
droppings (chocolate sprinkles) on the platter to re-create an
authentically tidy mouse toilette. Serve From the Book: Gross Grub by
Cheryl Porter Random House ISBN 0-679-86693-0 Shared by Carolyn Shaw 10-95
Posted to EAT-L Digest 04 Sep 96

Date: Wed, 4 Sep 1996 21:18:55 -0500

From: LD Goss