Deviled Eggs by Debbie Moose

Author:Debbie Moose
Language: eng
Format: mobi
Publisher: Harvard Common Press
Published: 2014-08-16T07:38:16+00:00

Makes 12

note: Place the tofu in a fine-mesh strainer or a colander lined with cheesecloth over a bowl and add a weight to press the liquid from it. (Try putting a layer of plastic wrap over the tofu, then placing another bowl on top containing a can as a weight.) Let drain about 10 minutes, until the tofu is dry. Mash the drained tofu in another bowl.

Chick in a Blanket

You remember those little sausages wrapped in dough that we're supposed to be too sophisticated to like anymore? Well, you've noticed which munchie, after the deviled eggs, goes fastest at parties, haven't you? This recipe combines both flavors in one, and most of the work can be done in advance. These appetizer-style deviled eggs should be served warm.

6 hard-cooked eggs, peeled, cut in half, and yolks mashed in a bowl

⅔ cup crumbled cooked hot or mild sausage, drained

well and cooled to room temperature

2 tablespoons sour cream

2 tablespoons prepared yellow mustard

2 tablespoons chopped onion

¼ teaspoon garlic powder

2 tablespoons plus 2 teaspoons shredded cheddar cheese

6 or 7 drops Tabasco sauce, to your taste

Salt and black pepper to taste

12 triangles refrigerated crescent roll dough (12 rolls worth)

1 egg, lightly beaten

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