Natural Dyes for Easter Eggs
Although this is not directly part of your weekly menu, I though this recipe could come in handy if you were not able to get out and get traditional egg dye from the store. Each color will color 1 dozen Dovetailing Tip: Make sure to have at least 18 eggs hard boiled to use on day 2 for Classic Deviled eggs and day 5 for Chunky Egg Salad.
Prep time:
Cook time:
Yield: each color will color 1 dozen
Serving size: 12
Calories per serving: 142
Ingredients:
Cook time:
Yield: each color will color 1 dozen
Serving size: 12
Calories per serving: 142
2 pounds beets, peeled, diced
1 pound onions skins
1 1/2 cups (1.9 ounce) jar turmeric
2 small heads red cabbage, sliced
1 6 1 (6-cup) pot of strong coffee
distilled white vinegar
Directions:
For all but the coffee color, in a 5 quart saucepan add 1 vegetable or ingredient. Add 4 quarts water, bring to a boil and cook for 1/2 hour or until the color is very dark. Allow to cool to room temperature and strain out vegetables. Add 1/4 cup distilled white vinegar and then add hard boiled eggs to each color. Refrigerate overnight. For the coffee color: brew the coffee. Allow to cool to room temperature. Add 1/4 cup distilled white vinegar, add hard boiled eggs, refrigerate overnight.
Source: foodnetwork.com
Source: foodnetwork.com
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.
