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Have Some Eggstra Fun With A Children's Easter Egg Party!
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Menu and accompanying recipes are from the CookingLight Cookbook 1994, ©1993 by Oxmoor House, Inc. Celery & Carrot Sticks* *3 each per person
. Easter Egg Safety Tips Eggs are frequently handled at Easter time and each handling occasion is one more chance that the eggs might come into contact with bacteria. To avoid bacterial contamination, wash your hands thoroughly before you handle eggs at every step including cooking, cooling and dyeing. Refrigerate hard-cooked eggs in their cartons if you won’t be coloring them right after cooking and cooling. Refrigerate them again right after you dye them and after you display them. Color only uncracked eggs. If you want to eat your dyed eggs later, use food coloring or specially made food-grade egg dyes dissolved in water that is warmer than the eggs. If any eggs crack during dyeing or while on display, discard them along with any eggs that have been out of refrigeration for more than 2 hours. If you keep hard-cooked eggs out of refrigeration for many hours or several days for a decoration or for hiding, cook extra eggs for eating. Either discard the eggs that have been left out or use them only for display. If you hide eggs, consider hiding places carefully. Avoid areas where the eggs might come into contact with dirt, pets, wild animals, birds, reptiles, insects or lawn chemicals. Refrigerate the hidden eggs again after they’ve been found.
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Here's an Easter party menu with
super child appeal. Let the youngsters enjoy lunch before gallivanting to the yard to hunt
for specially decorated eggs. Prepare the dip the day before and refrigerate. The snack mix and cookies can also be made ahead. Assemble the sandwiches the morning of the party. Cover them with a damp paper towel and plastic wrap; refrigerate until serving time. Serve each person 2 tablespoons dip and carrot and celery sticks (3 of each per person). Later, let your little ones help transform the sandwiches into bright egg-shaped creations. They can also help cut out and decorate the cookies. Note: Menu calories include 1/4 cup snack mix and 1 cookie per person.
1/2 cup plus 2 tablespoons creamy peanut butter Combine first 3 ingredients; set aside. Trim crusts from bread. Cut each slice into an oval using a 3-1/2-inch egg-shaped cookie cutter. Spread preserves evenly over one side of white bread ovals. Spread peanut butter mixture evenly over both sides of wheat bread ovals. Place each wheat bread oval over a white bread oval, preserve side up; top with a white bread oval, preserve side down. Cut attractive designs from fruit rolls, and decorate sandwiches to resemble Easter eggs. Yield: 8 Servings. Per Serving: 266 Cal; 12 g Total Fat (2 g Sat Fat); 36 g Carb; 1 mg Cholesterol; 323 mg Sodium; 45 mg Calcium; 10 g Protein; 2 g Fiber. Exchanges: 2 Starch; 1-1/4 High-Fat Meat; 2 Fat.
1/4 cup plus 2 Tbsp 1% low-fat cottage cheese Combine first 4 ingredients in container of an electric blender or food processor; cover and process until smooth. Add chives and remaining ingredients; cover and process until mixture is combined. Transfer to a bowl; cover and chill. Serve with celery sticks and carrot sticks. Yield: 1 Cup. Per (1 Tbsp) Serving: 12 Cal; <1/2 g Total Fat; 1 g Carb; 1 mg Cholesterol; 72 mg Sodium; 14 mg Calcium; 1 g Protein. Exchanges: FREE (1 Tablespoon serving).
2 cups small unsalted pretzels Combine first 4 ingredients in a large bowl; toss well and set aside. Combine margarine, Worcestershire, and seasoning mix in a small saucepan. Cook over medium heat, stirring constantly, until margarine melts and mixture is smooth. Drizzle over cracker mixture, and toss well. Spread mixture in a 15- x 10- x 1-inch jellyroll pan. Bake at 275°F for 45 minutes or until crisp, stirring twice. Cool completely, and store in an airtight container. Yield: 1-1/2 Quarts. Per (1/4-Cup) Serving: 49 Cal; 1 g Total Fat; 9 g Carb; 1 mg Cholesterol; 101 mg Sodium; 4 mg Calcium; 1 g Protein. Exchanges: 1/2 Starch.
1/3 cup margarine, softened Beat margarine and cheese at medium speed of an electric mixer until creamy; gradually add 1/3-cup sugar, beating well. Add egg substitute and next 3 ingredients; beat well. Combine 2-1/4-cups flour, baking powder, and salt. Gradually add to margarine mixture, mixing well. Shape into a ball; cover and chill at least 1 hour. Sprinkle 1/2 teaspoon flour evenly over work surface. Divide dough into 2 portions. Roll 1 portion of dough to 1/8-inch thickness on floured surface; cut with a 3-inch bunny-shaped cookie cutter. Place on a cookie sheet coated with cooking spray. Repeat procedure with remaining 1/2 teaspoon flour and dough. Place 1 chocolate morsel on each to make eyes. Bake at 375°F for 13 minutes or until lightly browned. Remove from cookie sheets, and place on wire racks; sprinkle cookies evenly with powdered sugar. Let cool. Yield: 30 Cookies. Per (1 Cookie) Serving: 68 Cal; 3 g Total Fat (<1 g Sat Fat); 10 g Carb; 00 mg Cholesterol; 62 mg Sodium; 17 mg Calcium; 1 g Protein. Exchanges: 1 Starch; 1/2 Fat.
3 cups unsweetened pineapple juice, chilled Combine juices in a pitcher. Add club soda just before serving. Serve immediately. Yield: 2 Quarts. Per (1-Cup) Serving: 115 Cal; Trace of Fat; 29 g Carb;
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