Kitchen Krafts
April 1990

“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

  1. Fry the bacon until crisp. Drain and cool it on a paper towel.

  2. Shell the eggs, and cut them in half lengthwise. Carefully remove the yolks and place them in a dish.

  3. 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.

  4. Fill the egg whites with the mixture.

  5. 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

  1. Prepare the gelatin according to the package directions. Refrigerate the gelatin until it has cooled but not set (about 1 hour).

  2. Stir two-thirds of the whipped topping into the gelatin. Pour it into a serving dish. Refrigerate it until it sets.

  3. Top it with the remaining whipped topping; decorate it with pineapple and banana slices.

Illustrated by Pat Hoggan