Deviled mice^

 
                               Deviled Mice^
 
 Recipe By     :
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Halloween
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    8                    Eggs
    4 1/2  tablespoons   Mayonnaise
    6      large         Letuce leaves
   16                    Pimento stuffed olives
    1      tablespoon    Chocolate sprinkles
                         -----TOOLS-----
 
 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
 
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