Died deviled eggs

******Note, i do not own this recipe.******


Dyed Deviled Eggs [V]
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Prep Time: 1hr
Total Time: 1hr
Yield: 24 deviled eggs and 1 pretty centerpiece for your Altar/table!

Ingredients:
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1 dozen eggs
1 Tbsp. Dijon mustard
1/4 C. mayonnaise
1 tsp. Curry powder
1/2 tsp. white vinegar
Salt and pepper to taste
Paprika
Parsley, for garnish

For Dyeing:
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Food Colouring of your choice
Vinegar
Plastic bags

Preparation:
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Hard-boil the eggs and allow them to cool. Crack the shell without peeling it. Drop each egg into a sandwich-sized plastic bag, and squirt a couple drops of food coloring on it. Make sure it's completely covered. Add a few drops of vinegar (it will set the color).

Leave the eggs in the bags for about half an hour. Peel carefully, but keep the shells! They are very pretty and can be used later. [as in pic 5]

Peel the eggs and slice each one in half lengthwise. Remove the yolks and place them in a bowl.

Mash the yolks up with a fork, and add the Dijon mustard, mayonnaise, curry powder, vinegar and salt and pepper. Blend it all together. Gently spoon the yolk mixture into the white halves, and sprinkle with paprika. Garnish with parsley sprigs for serving.

- derived from http://paganwiccan.about.com/od/ostaracooking/r/DeviledEggs.htm and http://www.mommysavers.com/c/t/201739/my-crackled-hard-boiled-easter-eggs-and-centerpiece-photos

Mediteranian Pasta Salad

ingredients

1. 2 cans of diced tomatos (undrained)
2. 2 cans of stewed tomatos (undrained)
3. 2 cans of sweet corn kernals (drained)
4. 2 cans of tuna (drained)
5. 8 Tsp. White Vinegar
6. 3-4 Tsp. granulated sugar
7. 1/4 Tsp. lemon juice
8. 1 Tsp. freshley ground black pepper
9. 1 Tsp. sea salt
10. 2 boxes rotini (or bowtie noodles)


First, prepare the rotini (or other pasta) as directed. Next, combine the tomatos, corn, tuna, vinegar, sugar, lemon juice, salt, and pepper in a large bowl or casserole dish. when the pasta is done, shock with cold water to stop cooking. then, add pasta to the bowl or casserol dish, and then cover and let sit in the refridgerator overnight so the pasta can marinate and the flavors blend. 3 hours before serving, add some freshly chopped parsley, oregano, and basil, and mix well to combine. let sit covered in the refridgerator so that the flavors can meld. best served with an Artesan bread. suggestions are roasted garlic bread or rosemary bread lightly buttered and lightly toasted until edges of bread are just golden whil center is still soft.

enjoy.