6 hard-cooked eggs, shelled
1/2 cup mayonnaise
2 tablespoons prepared mustard
1/4 teaspoon salt
1 can (6 1/2 ounces/184 g) tuna fish, drained and flaked
1 can (10 3/4 ounces/305 g) condensed cream of chicken soup
1/2 cup milk
4 cups hot cooked rice
Slice the eggs in half lengthwise. Carefully remove the yolks and put them into a bowl. Add the mayonnaise, mustard, and salt to the yolks and mix together. Fill the egg whites with the yolk mixture.
In a saucepan, combine the tuna, soup, and milk. Heat and stir until it boils.
Line a greased six-quart shallow casserole dish with the cooked rice. Arrange the filled eggs on the rice. Slowly pour the tuna sauce over the casserole.
Bake at 350° F (175° C) for 15 minutes or until heated through.
1 cup plain yogurt
3 tablespoons sugar
1 tablespoon rice vinegar
4 cups broccoli florets
3 tablespoons diced Bermuda onion
1/2 cup raisins
1/2 cup salted peanuts
Mix the yogurt, sugar, and vinegar together. Let stand for 15 minutes.
Combine the remaining ingredients, then toss with the dressing. Marinate overnight.
1 can (12 ounces/340 g) frozen unsweetened apple juice concentrate, thawed
1/2 cup light corn syrup
3 cups popped popcorn
1 cup dried fruit, chopped
Mix the apple juice and corn syrup together in a heavy saucepan over high heat until the mixture boils. Without stirring, cook about 10 minutes or until it’s reduced and syrupy.
While the syrup is cooking, cut the waxed paper into twelve 6″ (15 cm) squares. Grease a spatula and a large mixing bowl. Mix the popcorn and the dried fruit together in the bowl.
Carefully pour the hot syrup over the popcorn mixture and stir quickly but gently with the spatula until the mixture is coated.
When the mixture is just cool enough to handle (wait at least 5 minutes), place 1/2 cup of it onto a square of waxed paper. Using the waxed paper, mold the mixture into an egg shape. Twist the ends of the waxed paper to secure the wrapping. Repeat with the remaining popcorn. Let stand overnight before unwrapping.