User's Manual

Devlish Egg Treat

4 tablespoons (60 ml) cold water teaspoon (1 ml) hot pepper sauce

1 envelope unflavored gelatin

cup (125 ml)

boiling

water

green pepper, cut

pieces

cup (125 ml) mayonnaise

1 cup (250 ml) celery pieces

teaspoon (3 ml) salt

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 dis-

solved. 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 ingredi-

ents. 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. Pour water into cooker base up to the line for Hard-

Cooked Eggs. Place inverted egg rack in cooker base, then

place poaching dish over inverted egg rack. Divide 1 cup

(250 ml) thawed Frozen Egg Substitute among the 4 poaching

cups, Cover and push control button. 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.