Oster CKSTSTMM10 warranty Devilish Egg Treat, Low Cholesterol Egg Substitutes

Devilish Egg Treat

4 tablespoons (60 ml) cold water

1 envelope unflavored gelatin 1/2 cup (125 ml) boiling water 1/2 cup (125 ml) mayonnaise 3/4 teaspoon (3 ml) salt

1/4 teaspoon (1 ml) hot pepper sauce

1/4 green pepper, cut in pieces 1 cup (250 ml) celery pieces

4 hard-cooked eggs, quartered

Put cold water and gelatin into Blender container. Cover and process at STIR (LO) to soften. Remove feeder cap, add boiling water and continue to process until gelatin is dissolved. If gelatin granules cling to container, turn off motor, remove cover and use rubber spatula to keep ingredients around processing blades. Replace cover, process at LIQUEFY (HI) and add mayonnaise, salt and hot pepper sauce through feeder cap opening. Stop blender and add remaining ingredients. Cover and process at GRIND (HI) 2 cycles. Pour into 3–CUP (750 ml) mold or bowl. Chill until firm, about 3 hours.

Yield: 4-6 servings.

Low Cholesterol Egg Substitutes

Lightly coat the poaching dish with vegetable oil or a vegetable spray. Divide 1 cup (250 ml) thawed Frozen Egg Substitute among the 4 poaching cups, cover and turn the Timer to the desired cook time. When light goes off, remove eggs from dish immediately to prevent overcooking. Eggs may be served hot or cooled and used in recipes calling for hard-cooked eggs.

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