Position: Mom

JOB DESCRIPTION: Long term team players needed for challenging permanent work in an often chaotic environment. Candidates must possess excellent communication and organizational skills and be willing to work various hours, which will include evenings and weekends and frequent 24 hour shifts on call. Some overnight travel required, including trips to primitive camping sites on rainy weekends and endless sports tournaments in faraway cities. Travel expenses not reimbursed. Extensive courier duties also required.

RESPONSIBILITIES: This is for the rest of your life. Must be willing to be hated at least temporarily, until someone needs $5 to go skating. Must be willing to bite tongue repeatedly. Also, must possess the physical stamina of a pack mule and be able to go from zero to 60 mph in three seconds flat in case, this time, the screams from the backyard are not someone just crying wolf. Must be willing to face stimulating technical challenges, such as small gadget repair, mysteriously sluggish toilets and stuck zippers. Must screen phone calls, maintain calendars and coordinate production of multiple homework projects. Must have ability to plan and organize social gatherings for clients of all ages and mental outlooks. Must be willing to be indispensable one minute, and embarrassed the next. Must handle assembly and product safety testing of a half million cheap, plastic toys and battery operated devices. Must always hope for the best but be prepared for the worst. Must assume final, complete accountability for the quality of the end product. Responsibilities also include floor maintenance and janitorial work throughout the facility.

POSSIBILITY FOR ADVANCEMENT AND PROMOTION: Virtually none. Your job is to remain in the same position for years, without complaining, constantly retraining and updating your skills, so that those in your charge can ultimately surpass you.

PREVIOUS EXPERIENCE: None required, unfortunately. On-the-job training offered on a continually exhausting basis.

WAGES AND COMPENSATION: You pay them, offering frequent raises and bonuses. A balloon payment is due when they turn 18 because of the assumption that college will help them become financially independent. When you die, you give them whatever is left. The oddest thing about this reverse-salary scheme is that you actually enjoy it and wish you could only do more.

BENEFITS: While no health or dental insurance, no pension, no tuition reimbursement, no paid holidays and no stock options are offered, job supplies limitless opportunities for personal growth and free hugs for life if you play your cards right.

Handprint Poems

When I was Very Small
Sometimes I might upset you
Just because I'm small
By leaving fingerprints of mine
On a table, chair or wall.
But everyday I grow a bit
And I'll be big one day
When all my tiny fingerprints
Have long been cleaned away
So keep these prints of my two Hands
To help you to recall
Just how big my fingers were
That time when I was small.
OR
I miss you when we're not together
I'm growing up so fast
See how big I've gotten
Since you saw me last?
As I grow, I'll change a lot,
The years will fly right by.
You'll wonder how I grew so quick
When and where and why?
So look upon this hand print plaque
That's hanging on your wall.
And memories will come back of me,

These Little Hands
These little hands can give a hug
Pat-a-cake or throw a ball
They put smudges on the wall
Because I'm only just so tall
They love to clap or hold your hand
Whenever you can play
But when I'm grown and far away
These little hands with you will stay

Dough Handprints

2 c of flour
1 c salt
1 c water
food coloring
ribbon
gold marker
wax paper

Add food coloring to the water. Mix all ingredients well, kneading until smooth. Dough should be pretty stiff, not soft or runny or it will fill with air bubbles when baking. Form dough into a ball, of about what you can enclose in your two hands, and form into a round smooth ball. Using a rolling pin with the dough on wax paper, roll out into as round of a circle as you can. Dough will be about 1/2 inch thick. Press your child's hand with fingers splayed into the dough. Depending on child's age, you will have to help and individually press their fingers. Make sure to press deep enough without going completely to the bottom. (When it bakes it tends to raise the handprint up.) Put on a cookie sheet. Use a chopstick or pencil, etc. to make two holes in the top about 1/2 inch apart. This will be used to string the ribbon through. Bake at 200 degrees for about 2-3 hours. Dough should be fairly hard but watch to see that it doesn't burn. When they are done and cooled, use a gold marker pen and write the child's name and date (year). Put the child's name on top and the year on bottom, if there is room. If not, put name on one side and year on one side. Tie a ribbon at the top to use as a loop to hang.

Gardener's Soap for Mom!

This is a great soap for washing up after gardening. The corn meal particles have a nice scrubbing affect to get the dirt off your hands, and it looks really cute packaged in it's own little flowerpot!

little clay flower pot (2 or 3 inch diameter)
4 oz. glycerin soap ("melt and pour" glycerin soap can be found at many craft stores-but you can use a bar of glycerin soap grated up)
1 T corn meal
1 T dried calendula petals (not absolutely necessary-but it looks nice!)
a few drops of essential oil- (I use lavender and sweet orange)

Cut an eight-inch square of plastic wrap and line the flowerpot by pushing the center down into pot. Make sure the plastic wrap comes up over the edges of the pot. You may want to use a rubber band to secure it there.

Grate the glycerin soap and melt in the top pan of a double boiler (or in a bowl over a pan of simmering water) Don't stir too vigorously or it will get too many air bubbles.***

When the soap has melted remove it from the heat and stir in the corn meal and calendula petals. Add the essential oils by the drop, as they are strong!

Pour the soap into the plastic-lined flowerpot and set it aside to harden. You can hurry this up by putting it in the refrigerator.

Once the soap has hardened remove the plastic wrap and put the soap in the flowerpot. Wrap the entire thing in plastic and tie with a ribbon. A silk flower tied into the ribbon or hot-glued on top would be a nice touch! It also looks nice if you insert a silk flower into the soap before it hardens completely so it looks like a plant growing in the pot! You could also paint the pot...even mud-colored fingerprints would be appropriate for this!

*** Melt and pour glycerin soap can also be melted in the microwave in 30-second intervals on high. Make sure you stir in between heatings.

Mother's Day Tea-Cup Candles

Making a tea cup candle is a fun gift for Mothers Day as well as a useful nostalgic decoration. Not only are teacup candles an easy craft to make but they are a unique way to recycle china cups! Second hand stores often have a wide variety of china for very reasonable prices. You will want to select a pattern that has a matching saucer or plate and inspect the piece for any cracks, chips or breaks. Clean and dry the pieces of china to prepare them for the wax.

Paraffin Wax or Gel Wax
Double Boiler
Tea Cup & Saucer
Hot Glue Gun
Wick
chopstick or pencil

You can make your candle from beeswax or paraffin wax. Gel candles are also charming in teacup containers as well and have a slightly different process in working with this product. Gel wax burns 4-6 times slower than paraffin wax and needs to be melted with direct heat. You will also want to choose a wick one size larger than you would be choosing for paraffin candles. You would need to hold the candle upside down when trimming the wick, so the left over wick does not get into the smooth wax surface.

If you choose to use Paraffin wax to make your candle you'll find paraffin is easy to work with. To speed up the melting process pre-cut your pieces of wax. To pour the wax into a permanent mold as we are in this craft, the temperature of the melted wax should be between 180 and 200 F. Because the teacup is a permanent container, there is very little prep work required. While the wax is melting you can prepare the wick. Wicks come in different types and diameters. You can determine the size of wick needed by choosing one size higher for each 2 inches of your tea cup diameter. This will ensure a long burning candle while reducing drip and the amount of smoke released from the candle. Wick is available at crafting and hobby stores and in most cases the number on the package correlates with how large the wick diameter will be.

There are several types of wick to choose from as well. It is suggested that you avoid purchasing wick with a paper core, as they tend to smoke more than a metal core wick. After choosing a wick, measure the depth of your teacup and add about 3 inches. This should give you enough wick to tie the end of it around a square chopstick, pencil or tongue depressor. Tying the wick with this method will allow you to center the wick in the middle of the candle while the wax is setting up. When your teacup is ready and your wax is melted, you can add color chips and stir into the melted wax. (You can also use shredded crayon to color your wax) This is also the opportunity to add any scented oils you prefer. The scent should be added last so that it will not dissipate or be burned in the heat. Wax may shrink a little so under fill, wait a few minutes till it begins to harden and add more wax to the teacup. Don't forget to trim your wick short after the wax is cool.

When the wax is completely cool, use a hot glue gun to secure the teacup to the china saucer or plate. This will give your candle a steady base and complete the look of the teacup!

M-O-T-H-E-R

"M" is for the million things she gave me,
"O" means only that she's growing old,
"T" is for the tears she shed to save me,
"H" is for her heart of purest gold;
"E" is for her eyes, with love-light shining,
"R" means right, and right she'll always be,
Put them all together, they spell "MOTHER,"
A word that means the world to me.

Candy Gram To Mom

Mom-
(Starbust) in the (Milkyway) to proclaim my love for you! We've been through (Mounds) of (Rocky Road)s, each time you have been my (Lifesaver). If I had (100 Grand) I'd take you on a shopping (Spree) to New (York) City on (5th Avenue). Some say you're a (Shock Tart) (Snickers), but I think you're a (Sweet Tart)! Have a (Carefree) day!
(Dove) (your name here)

Mom's Care Package

A STICK OF GUM - to remind you to stick with it.
A CANDLE - to give you light when you feel burned out.
A CHOCOLATE KISS - to remind you that someone cares.
SMARTIES - to help you on days when you don't feel so smart.
LIFESAVER - to remind you that everyone needs help once in a while.
A SNICKER - to remind you to see the funny side -- there is one!
A ROSE - to remind you to take time to smell the flowers.
CONFETTI - to help you celebrate the good times.
A PENNY - with thanks for sharing your thoughts.
A BAG - to help you keep it all together.

M O M ' S D A Y D I N N E R M E N U

=====================================

Raspberry Croissant Appetizers

4 croissants
1/4 c raspberry preserves
4 one-ounce slices Muenster cheese
1 T butter

Slice croissants in half and evenly spread the preserves on the cut sides of the croissants. Place a slice of cheese over the preserves on the croissant bottoms and replace the tops. Melt the butter in a large skillet over medium-low heat and place the croissants upside down in the skillet. Cook until golden and the cheese has melted, about 3 minutes on each side. Remove and cut in half. Sprinkle with confectioners' sugar if desired. Serve on a pretty plate before dinner.


Raspberry Chicken

2 t vegetable oil
4 boneless, skinless chicken breast halves
1/4 c seedless raspberry jam
2 T orange juice

Heat oil in large nonstick skillet over medium heat until hot. If desired, season chicken with salt and pepper; add to skillet. Cook 10 to 12 minutes or until chicken is tender and juices run clear, turning once. Remove chicken to a platter. Add raspberry jam and orange juice to the pan. Stir until jam is melted. Bring to a boil. Cook 1 to 2 minutes, or until slightly thickened. Spoon sauce over chicken.


Chunky Coleslaw

1 head cabbage, shredded
1/2 c carrots, shredded
1/2 c cream
1/3 c sugar
2 1/2 T cider vinegar
Dash cayenne pepper

In large bowl, combine cabbage and carrots. In small bowl, combine cream, sugar and vinegar; stir until sugar dissolves. Pour over cabbage and toss until well coated. Cover and refrigerate until serving time. It's pretty to add some red cabbage instead of all green.


Creamy Potato Casserole

7 potatoes, peeled and grated
1 can cream of chicken soup
1/2 c melted butter
1 1/2 c grated Cheddar cheese
2 c sour cream
1/2 onion, grated
1 t salt
1/2 t pepper
bread crumbs

Combine chicken soup, butter, cheese, sour cream and onion. Add to the grated potatoes along with the salt and pepper. Top with the breadcrumbs. Place in a greased 8x8-inch pan. Bake at 350 degrees for 45-60 minutes. Garnish with fresh chives or green onions.

Chocolate Chip Pecan Pie

2 eggs
2 sticks butter
1/2 c sugar
1/2 c brown sugar
1/2 c flour
1 t vanilla
1 c semisweet chocolate chips
1 c chopped pecans
1 9-inch pie shell

Combine sugar, brown sugar, vanilla and butter. Add eggs. Add flour. Fold in chips and pecans. Pour into pie shell. Bake at 325 degrees for 1 hour. Garnish with more pecans if desired or place a dollop of whip cream on each serving.

Easy Coconut Pie

1/2 c flour
3/4 c sugar
1 c milk
1 c whipping cream
1/4 c (1/2 stick) unsalted butter, melted
4 large eggs
1 T vanilla extract
1/4 t salt
2 c lightly packed, sweetened shredded coconut

Preheat oven to 350 degrees. Combine and mix well the flour, sugar, milk, whipping cream, eggs, butter, vanilla and salt. Pour the mixture into a lightly greased 9-inch deep-dish pie pan. Allow to rest for 5 minutes. Sprinkle the top of the pie with the coconut and push it down into the liquid with the back of a spoon. Bake on the middle rack of the preheated oven for 40 to 50 minutes, until the middle is set and the coconut is slightly browned. Cool to room temperature on rack, then refrigerate until well-chilled, about 2 hours. Serve the same day. Top with toasted coconut if desired.

Mint Nut Bread

2 1/2 c flour
1 c firmly packed brown sugar
3 1/2 t baking powder
3 T oil
3/4 c apple juice
3/4 c milk
1 egg
1 c chopped walnuts
1 c chopped fresh mint

Preheat oven to 350 degrees. Mix the flour, sugar, and baking powder in a large mixing bowl. Whisk together the oil, milk, and egg. Blend the mixtures together. Add the walnuts and mint. Bake in greased bread pans in the preheated oven for 50 to 60 minutes. Cool and slice. Ages and freezes well.

Rosemary Fruit Punch

46-oz. can pineapple juice
1/2 c sugar
5 t fresh rosemary
1 1/2 c lemon juice
1 liter bottle pale-dry ginger ale
2 c water
Fresh lemon slices and fresh sprigs of rosemary

Make a concentrate by bringing to a boil 1 c of the pineapple juice, the sugar, and rosemary. Decrease heat and simmer for 5 minutes. Strain and cool. To serve, add the concentrate to the remaining pineapple juice, the lemon juice, and water. Pour into a punch bowl over ice and add the ginger ale. Float fresh lemon slices and rosemary sprigs on top. Serves 16

Simple Breakfast Ideas

Pancakes, waffles or French Toast are simple to fix, and serve. Even if the kids make the pre-made varieties they can be spruced up with these toppings:

Flavored Syrup: Start with 2 c of syrup and the grated rind of half an orange and 1/3 c orange juice; or 1/3 c orange juice and 1 t ground ginger. You can also add 2 T lemon juice and the grated rind of half a lemon.

Fruit Sauce: Place 2 T of water in a small pan. Add a handful of fresh or frozen blueberries, raspberries, or strawberries to the pan. Cook, partially covered, until the juice is released. Add a little sugar and lemon juice to taste. Serve as a topping!

Apple Banana Topping: Slice 1 small apple and 1 banana. Melt 2 T of butter in a skillet. Cook the fruit until it's soft. Serve it over the pancakes or waffles and top with maple syrup or confectioners' sugar if desired.

Very Simple Toppings: Heat any flavor of pie filling in a microwave safe bowl until warm and serve. Sprinkle the pancakes, waffles or French Toast with chopped nuts and berries, then top with syrup.

Pecan Pancakes

1-1/2 c skim milk
2 T butter or margarine, melted
2 t vanilla extract
1 c all-purpose flour
2 T sugar
1 t baking powder
1/4 t salt
1/8 t ground cinnamon
1 c cooked rice, cooled
1/3 c pecans, chopped
4 egg whites, stiffly beaten
cooking spray
Maple syrup (optional)

Combine milk, margarine, vanilla, flour, sugar, baking powder, salt, and cinnamon in large bowl; stir until smooth. Stir in rice and pecans. Fold in beaten egg whites. Pour scant 1/4 cup batter onto hot griddle that has been coated with cooking spray over medium heat until bubbles form on top and underside is lightly browned. Turn to brown other side. Serve warm with syrup. Makes 6 servings.

Potatoes and Eggs

2 c mashed potatoes
1 egg
1/4 c grated cheese
1/2 t onion powder
4 eggs (additional)
salt and pepper to taste
fresh chives

Blend mashed potatoes, egg, cheese, and onion juice Shape into 4 balls and place on a greased baking sheet. Make an indentation in the center of each ball; break an egg into each potato "nest". Season with salt and pepper. Bake 325 degrees for 20 minutes or until eggs are firm. Serves 4. Before serving sprinkle with fresh chives.

Mother's Day Card

craft foam
construction paper
pen
glue

Cut flowers and the stems out of foam or construction paper. Glue the stems to the flowers. Cut a pot out of construction paper. Fold a full size piece of paper in half and write a Mother's Day message inside. On the front glue the pot. Putting the glue only on the edges on the bottom and sides. On the back of the flowers, write in a chore that you would be willing to do for your mom. Put the flowers into the pot on the front of the card and give to mom.

THE MOTHER BEHIND MOTHER'S DAY

The story behind Ana Jarvis's mother, one Anna Maria Reeves Jarvis, is just as interesting than the story of Mother's Day itself. The elder Mrs. Jarvis organized a series of "Mother's Work Camps" in West Virginia to improve health and sanitary conditions before the civil war. During the war she declared neutrality for her organizations and regularly aided soldiers in need on both sides of the struggle.

THE HISTORY OF MOTHERS DAY

The earliest Mother's Day celebrations can be traced back to the spring celebrations of ancient Greece, honoring Rhea, the Mother of the Gods. The Romans called their version of the event the Hilaria, and celebrated on the Ides of March by making offerings in the temple of Cybele, the mother of the Gods. Early Christians celebrated the festival on the fourth Sunday of Lent in honor of the Virgin Mary, the Mother of Christ.

In more recent times, relatively speaking -- England in the 1600s--the celebration was expanded to include all mothers with "Mothering Sunday" being celebrated on the 4th Sunday of Lent. Besides attending church services in honor of the Virgin Mary, children returned home from the cities with gifts, flowers, and special Mothering Day cakes that were important parts of the celebration.

Mother's Day festivities in the United States date back to 1872 when Julia Ward Howe (her other claim to fame was writing the lyrics for the "Battle Hymn of the Republic") suggested the day be dedicated to peace. Ms. Howe would hold organized Mother's Day meetings in Boston, Massachusetts every year.

In 1907, Ana Jarvis, a Philadelphia, Pennsylvania school teacher, furthered the cause by beginning a campaign to establish a national Mother's Day. Ms. Jarvis persuaded her mother's church in Grafton, West Virginia to celebrate Mother's Day on the second anniversary of her mother's death, which happened to be on the 2nd Sunday of May that year. By the following year, Mother's Day was also being celebrated in Philadelphia.

Not content to rest on her laurels, Ms. Jarvis and her supporters began to write to ministers, businessman, and politicians in their quest to establish a national Mother's Day and in 1912, the Mother's Day International Association was incorporated for the purpose of promoting the day and its observance. 1911 celebrated Mother's Day celebrated in almost every state in the nation. In 1914, President Woodrow Wilson made it official by proclaiming Mother's Day a national holiday that was to be held each year on the 2nd Sunday of May.

It is somewhat ironic that after all her efforts, Ana Jarvis ended up growing bitter over what she perceived as the corruption of the holiday she created. She abhorred the commercialization of the holiday and grew so enraged by it that she filed a lawsuit to stop a 1923 Mother's Day festival and was even arrested for disturbing the peace at a war mothers' convention where women sold white carnations -- Jarvis' symbol for mothers -- to raise money.

Ana Jarvis' story is not a happy one. Things went from bad to worse and she eventually lost everything and everyone that was close to her and died alone in a sanatorium in 1948. Shortly before her death, Jarvis told a reporter she was sorry she had ever started Mother's Day.

Ana may be gone, but Mother's Day lives on, regardless of whether it meets her approval. Many countries throughout the world celebrate Mother's Day at various times throughout the year, but some such as Denmark, Finland, Italy, Turkey, Australia, and Belgium also celebrate Mother's Day on the second Sunday of May.

World Fair Trade Day is May 12

Plan ahead to take action on World Fair Trade Day this year, and spread the word about an economic system that puts people and the planet ahead of profits. Our list of ways to celebrate gives you lots of ideas, from asking your local coffee shop to start carrying Fair Trade, to assembling a Fair Trade house party – and we point you toward the resources you need to get started.

The Fair Trade marketplace is broader than ever – coffee, tea, chocolate, fruit, sugar, and much more. Visit our Fair Trade site to learn more and plan ahead now for May 12.

Celebrate Cinco De Mayo on May 5

CHICKEN FIESTA CASSEROLE

*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*
6 chicken breast halves, cubed
1 T canola oil
1/2 c chopped red pepper
1/2 c chopped onion
1 1/2 c quick cooking rice
3 c chunky salsa
1 c shredded Monterey Jack cheese
1 c chicken broth


Heat a large heavy skillet over medium high heat. Add the oil and chicken and sauté until the chicken is lightly browned. Add the green pepper and onion and sauté until the chicken is thoroughly cooked. Add the salsa and broth and bring to a boil. Stir in the rice and mix well. Toss the cheese on top of the dish, cover, and remove from the heat. Let rest for five minutes to cook the rice and serve hot. Yield: 6 servings

National Scrapbook Day is May 5

Low Carb Cinco De Mayo

May 1st is Mother Goose Day - Fun Theme Ideas

Earth Day 2007

Earth Day 2007 falls on Sunday, April 22. It’s a special day to learn about our planet and how to take care of it. Click on the title above to find all kinds of Earth Day activities, projects, coloring pages, crafts and more -- all for kids.

Make an Edible Model of the Earth

Earth Day Bars

Easter Monday

Italian Easter Ham Pizza
Crust:
6 eggs
6 c flour
4 T baking powder
1/2 c sugar
1 c water
1 c shortening
1 t vanilla

Filling:
2 lbs. ham cubed
2 lbs. Muenster cheese cubed
6 eggs beaten
3/4 lb. grated parmesan cheese
pepper

Crust: Beat shortening and sugar with eggs. Add some flour then add baking powder. Add water and vanilla. Add the rest of the flour and knead until not sticky. Roll out 1/2 of the dough to fit a large cookie sheet. Filling: Mix together all ingredients and fill crust.

Top crust: Roll remaining dough to cover filling. Be sure to close well. Prick top crust all over with a fork Bake in 350-degree oven on lower rack. When top starts to brown, paint with melted margarine and place back in oven. Raise oven temp. for 10-15 minutes then lower to 350 degrees. Baking time app. 1 hour total.


Ham Casserole

2 T butter
1 onion, chopped
4 oz can mushrooms, sliced
2 c cubed ham
1 t lemon juice
1 c sour cream
1 c frozen peas
2 c cooked noodles

Preheat oven to 350 degrees. Melt butter in heavy skillet; add onions and mushrooms. Cook until onions are soft and lightly browned. Stir in ham, lemon, sour cream and peas, heat for 3 minutes. Add noodles; mix well. Pour into a greased casserole dish. Bake 30 minutes. Makes 4 servings.


Ham and Cheese Casserole

1 c milk
1- 8 oz pkg cream cheese
1/2 t salt
1/2 t garlic salt
1/2 c Parmesan Cheese
1 1/2 c cooked, diced ham
1/2 c onion
1/2 c diced red pepper
4 oz dry noodles, cooked and drained

Gradually add milk to cream cheese; blend well in a bowl. Add seasonings, half the cheese, ham, onion and green pepper. Pour over noodles in a casserole dish. Mix well. Sprinkle with the remaining cheese. Bake at 350 degrees for 30 minutes. This can be froze before baking also. Makes 6-8 servings.

The 10 Best Things To Do With Leftover Eggs

1. Scotch Eggs

Britain's favorite bar food makes a great snack, hot or cold.

6 hard boiled eggs
1 lb. spicy sausage meat
1/2 t dried thyme
1/2 t dried basil
1/2 c flour, divided
1 c breadcrumbs
1 t salt
2 t pepper
1 t paprika
2 eggs, beaten
oil for frying

Peel the eggs and set aside. Mix sausage and spices in a small bowl. Divide sausage into 6 equal portions, set aside. Mix breadcrumbs with salt, pepper and paprika, set aside. Dry each egg with a paper towel, then roll lightly in flour to coat. Take one portion of sausage and using hands, shape a coating around the hard-boiled egg, completely enclosing it. Roll in flour again, then dip in beaten egg then roll in breadcrumb mixture. Repeat with remaining eggs.

Heat about 2-3 inches of oil in a large skillet. Fry eggs, turning frequently, until golden brown on all sides. Drain on paper towels. Let cool slightly before serving. To serve, cut each in half and serve with some good mustard.
Makes 6 Eggs

2. Egg and Arugula Stuffed Tomato

Cut up a tomato and stuff it with a special egg salad. Almost instant lunch.

3. Egg Salad Sandwich

A classic: egg salad spread it on bread, topped with lettuce and sliced tomato

Egg Salad

6 hard boiled eggs, peeled
1/2 c celery, chopped
1/3 c scallions, chopped
4 T mayonnaise
1 t Dijon mustard
1/4 t Worcestershire sauce
salt and pepper to taste

Mash eggs and mix all ingredients together until well mixed. Makes 4 Sandwiches or Stuffed Tomatoes

4 . Deviled Eggs

Why wait till your next party to serve this great hors d'ouervre?

How To Cook Perfect Hard Boiled Eggs

Place a desired amount of eggs in a saucepan. Cover the eggs with enough cold water, so that the water level is approximately one inch above the eggs.

Keeping the saucepan uncovered, heat the eggs and water over high heat until the water boils rapidly. Remove the saucepan from the heat and cover. Allow the water and eggs to stand for 18 - 20 minutes. Immediately pour the hot water from the saucepan, and run cool water over the eggs until the are cool enough to handle. Drain.

To Peel Your Hard Boiled Eggs

With a hard-boiled egg that has been cooled, tap each end of the egg lightly on kitchen counter to crackle the shell. Roll the egg between your hands or on your kitchen counter to loosen the shell, then peel under gently running cold water.


Simple Deviled Eggs

6 hard-cooked eggs, peeled
3 T mayonnaise, salad dressing
1/2 t ground mustard (dry)
1/8 t salt
1/4 t pepper

Cut eggs lengthwise in half. Slip out yolks and mash with fork. Stir in mayonnaise, mustard, salt and pepper. Fill whites with egg yolk mixture, heaping it lightly. Cover and refrigerate up to 24 hours.

Crunchy Garden Vegetable Deviled Eggs

6 hard-cooked eggs -- peeled
3 T fat-free mayonnaise or salad dressing
1 T finely chopped red bell pepper
1 T finely chopped green onion
1 t mustard
1/4 t salt

Cut eggs lengthwise in half. Slip out egg yolks; mash with fork. Stir in remaining ingredients. Fill egg whites with egg yolk mixture, heaping slightly.

Breakfast Deviled Eggs

12 hard-cooked eggs, peeled
1/2 c fat free plain yogurt
1/4 t salt
1/8 t pepper
1/3 c cooked, crumbled bacon
1/4 c parsley -- chopped

Cut in eggs in half lengthwise. Mash yellow yolk and mix with yogurt, salt and pepper. Fill yellow mixture back into shells. Garnish with cooked, crumbled bacon and chopped parsley. Refrigerate until ready to serve.

5. Pickled Eggs

These come in many varieties. Poking the eggs a few times with a toothpick will help curing (not beet reds --- see below). Figure about 7 days to complete curing. These pickled egg formulas all may be doubled, tripled, etc., as needed. For storage, make in larger quantities and keep in the juice, refrigerated. The pickled eggs will keep months that way or you can can them.

Pickled Eggs from Women's Circle Home Cooking, November 1982

1 c vinegar
1/2 c water
1 1/2 T sugar or sweetener
1/2 t salt
1/8 t pepper
6 hard boiled eggs, peeled

Place eggs into a jar and cover with liquid. Refrigerate for 24 hours before using

Mustard Pickled Eggs: Hard-boil the eggs, cool, and remove the shells. Boil together 1-quart vinegar, 1-tsp. dry mustard, 1-tsp. salt and 1 tsp. pepper. Pour the cooled brine into your pickling jar and add the eggs. Cover and let them cure at least 10 days before they are ready.

Spiced Pickled Eggs: Hard-boil the eggs, cool and remove shells. Make brine of 1/2-cup salt to 2 cups water, Soak the eggs in the brine 2 days. Then pour off the brine and make new brine by heating 1-quart vinegar, 1/4 cup pickling spices, 2 cloves garlic and 1 T sugar to boiling. Pour it
over the eggs.

Dilly Eggs: In a pan combine 1 1/2 c white vinegar, 1 c water, 1 t dill seed, 1/2 t white pepper, 3 t salt, 1/2 t mustard seed, 1/2 t onion juice, and 1/2 t minced garlic. Bring to a slow boil. Boil 5 minutes, stirring frequently. Add peeled hard-boiled eggs. Cool, cover tightly, and refrigerate.

Canned Pickled Eggs: Fill a sterilized quart jar with hard-boiled, peeled, cooled eggs. (You can fit about a dozen eggs in per quart.) Add to the eggs in the jar, 1 sprig of dill, 1 chopped clove of garlic, 1 dried crushed red hot pepper, and 1 t peppercorns. In enamel or other noncorrosive pan combine, for each quart of eggs you are canning, 3 cups white vinegar and 2 T sugar. Bring the solution to a boil and simmer 5 minutes, then pour hot liquid over eggs and spices to within 1/2 inch of the jars top. Put on the lid and seal it. Process in boiling water bath 20 minutes.

6. Beet Pickled Eggs

Red Beet: Hard-boil the desired number of eggs. Shell eggs and cover in half pickle juice and half beet juice. Keep in refrigerator 3 to 4 days. Drain and serve with garnish. Or start with 1 cup of strongly colored beet juice, either from canned beets or the homemade equivalent. In a small pan, combine beet juice, 1 cup cider vinegar, 1/2 cup sugar, and 1 tsp. salt. Bring to a low boil and hold there for 5 minutes, stirring constantly. Pour over 6 peeled, hard-boiled eggs and refrigerate, tightly covered. Halve to serve. You can add a few slices of cooked whole beet to the mixture.

7. Meatloaf

Bury a few of hard boiled eggs in a meatloaf for a visual and taste surprise.

2 c bread crumbs
1 lb. ground beef
1 lb. lean ground pork
1 egg, slightly beaten
3 T chopped parsley
1 med. onion, chopped
3 cloves garlic, chopped or pressed
1 stalk celery, finely chopped
1/2 t thyme
3 hard boiled eggs, peeled
1/2 t pepper
1 1/2 t salt

Pre-heat oven to 350°F. Mix all ingredients together. Shape into a loaf pan. Bake for 1 1/2 hours. If desired, spoon onion gravy over baked meatloaf slices. This is good to serve with onion gravy. If you want to add the optional hard boiled eggs, just fill the meatloaf pan half full, insert the whole, hard boiled eggs in the center, and fill in with the rest of the meatloaf mixture. This makes for a great presentation when the meatloaf is cut open. Serves 8

8. Potato Salad

Bet you never think of this favorite picnic side dish until summer, but it makes a great way to use extra boiled eggs now.


5 pounds potatoes peeled
2-3 stalks celery, finely chopped
1 medium onion, chopped
1/4 c cider vinegar
1/4 c cilantro, stemmed and chopped
1 T Dijon mustard
salt and pepper to taste
1 c mayonnaise
6-8 hard boiled eggs
3-4 ripe tomatoes, cut in wedges
1-2 cucumbers, cut in slices

Cut peeled potatoes into cubes and cook in boiling water until tender -- do not overcook. Drain and cool slightly. In a large bowl, combine all ingredients except tomatoes, and cucumbers. Mix well to combine flavors. Arrange tomatoes and cucumbers on top. Cover and chill thoroughly before serving. Serves 12-14

9. Cobb Salad

Eggs add the perfect flavor touch to Hollywood's most famous salad.

10. Scalloped Eggs -- This is an old fashioned recipe.

8 hard boiled eggs
about 3/4 c milk, half & half or cream
about 3/4 c seasoned breadcrumbs
about 2 T butter
salt and pepper to taste
4 slices crumbled cooked bacon, optional

Pre-heat oven to 350°F. Grease an 8" square glass baking dish and cover bottom with a layer of crumbs. Place a layer of sliced hard boiled eggs, then sprinkle with crumbled bacon if using, dot with a few bits of butter, then repeat this layer process, finishing with a layer of buttered crumbs. Pour cream, milk or half and half over the whole dish until it comes about halfway up the side of the dish. Place in oven until heated and browned, about 4-6 minutes. Serves 4-8

EASTER GAMES

Easter games are an important part of the celebration for many people and provide many a child with happy memories for years to come. In the U.S., even the White House gets in on the action, with their annual Easter Egg Roll on the White House lawn.

EGG HUNT
Probably the most popular Easter Game is an egg hunt. You might not have to worry about preparing for this one, because if you're lucky, when you wake up on Easter morning, the Easter Bunny will have already come to your house and hidden the eggs. In this case, all you'll have to do search until you find them. However, if the bunny was too busy to hide the eggs (which he frequently is), you'll have to do it yourself. Here are a few egg hunt hints:

1. Take a count of how many eggs are hidden and how many are found. Make sure they match. The aroma of eau de rotten oeuf in July can be overpowering.

2. Don't hide eggs where pets might eat them.

3. Hide eggs in easy and difficult places to find to keep it interesting for all the kids.

4. Sometimes it's a good idea to give little kids a minute or so head start on their older siblings.

5. For extra fun, let the kids know that finding certain designated colored eggs will earn them an extra prize.

EGG ROLLING
For an egg roll, you must have some sort of incline preferably a hill. The Egg Roll is basically a race; the eggs are rolled down the hill and the one that reaches the bottom first, wins. Steep hills make great races, but slow climbing.

EGG BOWLING
When coloring boiled eggs, leave one white for this game which is very similar to Italian Bacci Ball. Place the white egg in the center of an open space and take turns to see who can roll their dyed egg closest to the white egg without touching or moving it.

A Basket of Easter Flowers

The flower that most often comes to mind, when we think of Easter, is the Easter lily. But there are others as well, all with rather interesting origins. We can thank Louis Houghton, a World War I soldier, for the popularity of the Bermuda lily--better known as the Easter lily--in this country. In 1919 he brought a suitcase full of hybrid lily bulbs to the southern coast of Oregon and gave them to family and friends to plant. The climate there was ideal for growing this lily, a native of the Ryukyu Islands of Japan.

The Bermuda Lily is a pure white flower, believed to symbolize purity. Coming from one bulb, the flower is said to represent the tomb of Jesus with the blossoms symbolizing his life after death.

In the Alps, the narcissus has been associated with Easter for centuries. In fact, even before Christianity, the narcissus represented springtime in Greek mythology.

In England and Russia, pussy willows are used for Easter flowers. In the Middle East, it is wild tulips, while in Mexico, tropical flowers fill the churches during this spring holiday season.

The early Germans decorated with red flowers and red fruited plants such as English holly, believing the red color represented the blood of Christ. The field anemone, Anemone coronaria, also was associated with the passion of Christ.

In this country, most people buy Easter lilies to celebrate the season. When buying a lily, select a plant with many unopened buds and leaves all the way down the stem. Poor growing conditions or root disease will cause the loss of leaves from the bottom up, so be sure to pull back the wrapper to check. Choose a well-proportioned plant, one that's about two times as high as the pot. Check the buds, flowers, and leaves--especially the undersides--for signs of insect pests and disease. To keep your lily healthy at home, remove the decorative foil or paper covering the pot, or make a hole in the bottom, to allow better drainage. Put your plant where it will get plenty of bright, indirect light and cool temperatures. About 40 to 50 degrees F at night and below 68 degrees F during the day is ideal. You also will need to keep the soil constantly moist. To prolong the life of the blossoms, remove the yellow, pollen-bearing pods or anthers found in the center of each flower.

Don't expect your lily to flower again as it's already been "forced" once by the grower to bloom in time for Easter. However, you might get your lily to bloom again next fall by planting it outdoors once the soil has warmed up. If you plan to replant your lily outdoors, remove the flowers as they fade. Put the plant on a sunny windowsill for four to six weeks until the foliage matures. Continue to water. When the leaves turn brown, cut the stem off at the soil line. Then in late May, plant the bulb four to six inches deep in a sunny, well-drained location. Fertilize twice during the summer. With luck, your lily will bloom this fall.

Fluffy Pinecone Chick

large, fat pinecone
pencil
yellow paint and paintbrush
fiberfill
white, blue, orange, and yellow felt scraps
green construction paper
Easter grass
white glue
newspaper to work on
scissors

Paint the pinecone yellow and let it dry. Wrap the pinecone in a thin layer of fiberfill, using a pencil to poke the fluff between the scales of the pinecone.
Cut wings, a beak, and eyes from felt scraps and glue them on the pinecone body.

Cut a 4-inch circle out of green construction paper. Glue Easter grass on top of the circle. Then glue the pinecone chick to the middle of the grass. This little chick makes a very nice table decoration.

Handprint Lamb Easter Card

Turn your hand into a lamb to make this special Easter card.

9 X 12-inch light-colored construction paper
scrap of blue construction paper
package of white hole-reinforcement rings
hole punch
black poster paint and a paintbrush
markers
white glue
thin pick ribbon or yarn

Fold the construction paper in half to form a 6 X 9- inch card. Paint your palm black with the poster paint. Make a handprint on the front of the card with your fingers and thumb spread apart and pointing toward the bottom of the card.
Let the handprint dry before you continue.

Cover the hand part of the handprint with the hole-reinforcement rings to make the lamb's woolly coat. The four fingers will be the lamb's legs, and the thumb will be the head. Use the hole punch to make an eye for the lamb from blue paper. Make a dot in the middle of the eye with a marker and glue the eye to the thumb of the handprint. Glue a pink ribbon bow to the neck of the lamb. Use markers to add grass, flowers, and a sun. Inside the card, write "Happy Easter from your little lamb" and sign your name.

THE WORLD OF EASTER BREADS

Throughout the world, many cultures have special celebratory breads that are traditionally baked at Easter. Many of these breads are rich with eggs and butter and studded with fruits and nuts. In today's world of supermarkets and modern conveniences, we often take these ingredients for granted, but at one time they were very expensive and hard to find, and thus reserved only for holidays and special occasions. Bread is an important symbol at Easter in that it is a metaphor for the resurrection of Christ - flour comes to life and transforms itself to bread.

Paska Russian Mennonite Easter Bread

1 package or 1 T. yeast
3/4 c potato water
1/2 c or more mashed potato
2 c flour
2 1/2 c warm milk
7 or 8 eggs, separated
1 1/2 to 2 c sugar
1 t lemon juice
1/2 c margarine
1 t salt
1/2 t grated orange rind
bit of vanilla

Soften yeast in lukewarm potato water for 10 minutes. Add a bit of flour to make a soft sponge. In the meantime, warm milk, pour it over 2 cups flour. Beat until smooth. Cool slightly. Beat egg yolks with 1 cup sugar and add warm flour mixture. Add stiffly beaten egg whites. Add yeast mixture. Let rise till light (covered). Add softened margarine, salt, 1-cup sugar and mashed potato. Add enough flour to make a medium soft dough (should be a bit sticky). Knead 10 minutes. Cover and let rise to double its bulk. Put on greased cookie sheets (I make round, oval, and braided loaves) and let rise again. Bake at 325 degrees F until golden. Careful not to overbake.
Ice with white icing.

Easter Babka

Serve with sweet butter in the shape of a lamb.

4 c. milk, scalded
2 yeast cakes
1/2 lb. butter, melted (use the unsalted kind)
6 eggs, beaten
1 1/2 c. sugar
1 T salt
5 lbs. flour
1 box golden raisins

Melt yeast in 1 c milk. Add melted butter, beaten eggs and yeast mixture to milk. Add sugar, flour and salt to milk mix. Mix well and knead. Cover with butter and with towel and let rise until doubled. Punch down and add raisins. Knead again. Place in greased bowl until doubled. Punch down and knead again. Form into loaves and place in greased bread pans and let rise again until doubled. Bake at 350 for approximately 30 min, or until done. Brush tops with butter and allow to cool. Warning: large recipe -- makes 5 loaves. Make sure your bowl is big enough!

Lambropsomo - Greek Easter Bread

Lambropsomo, the traditional Greek Easter bread, may or may not incorporate eggs that have been hard boiled and dyed red; usually one egg is centered in a round leaf with a cross formed over it, or four red eggs will be nestled into a braided loaf. This recipe calls for one loaf of each of these shapes. In some households the same bread without the red egg decoration is baked and served on Sunday throughout the year.

2 T (2 packets) active dry yeast
1/2 c warm water
1 c warm milk
1/2 c melted butter
2 t coarse salt or 1 t table salt
2 t anise seed, crushed
3 eggs, beaten
1/2 c sugar
1 T grated orange rind
6 c white flour, preferably unbleached
2-5 hard boiled eggs, dyed red

For the glaze:
Soft butter
Sesame seeds (optional)

In large bowl mix yeast with warm water, then stir in milk, butter and salt. Add the anise seed, the beaten eggs, the sugar, and grated orange peel. Keep stirring while adding the flour. When the mixture is stiff, turn out on a floured surface and knead about 10 minutes, until smooth and satiny. Clean the bowl and grease it well. Put the dough in the bowl, and turn so all surfaces are oiled; cover with plastic and let rise about 2 hours, until doubled. Punch the dough down, knead briefly and divide in half to make the two different shapes (or make two loaves of the same shape if you prefer). To make a round loaf with a cross with one half of the dough, first tear off a piece of dough, about one-fifth the whole amount. Form the larger piece into a round and put it on a greased baking sheet. Center one red egg on the top of the round. Divide the reserved piece in half and roll out 2 long strips. Place these over the egg in the form of a cross, tucking the ends under the loaf. To make a braided crown with the other half, divide the dough in thirds and roll out into ropes at least 2 feet long. Braid the ropes together, pinching the ends securely and then form into a circle on a greased baking sheet, pinching again the ends where they overlap. Nestle 4 red eggs in among the braids. Cover both loaves with a kitchen towel and let rise 1-hour. Bake in a preheated 350F oven for 30 minutes. Remove and brush immediately with butter, then sprinkle on optional sesame seeds. Makes 2 round loaves.

Easter Maple Cornbread

1 1/4 c all-purpose flour
1/4 c cornmeal
1 1/2 t baking powder
1/2 t salt
2 egg whites
3/4 c low-fat milk
1/2 c maple syrup
1 T oil

In a bowl, combine flour, cornmeal, baking powder and salt. In another bowl, beat egg white; add milk, syrup and oil. Stir into dry ingredients just until moistened. Pour into a 9" baking pan, which was coated with cooking spray. Bake at 400 for 20 to 22 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack for 10 minutes; cut into squares. Serve warm.
--- Per serving = 149 calories, 2 gm fat, 0 mg cholesterol, 203 mg sodium