Dying Easter Eggs
KOOL COLORS: In plastic cups, combine 2 packages of Kool-Aid® with 1 ½ c. water. Stir to dissolve powder. Place eggs in cups and let stand until shells are as dark as you like.
VEGGIE COLORS: Place 3-4 carrots, chopped (for orange dye), ¼ head red cabbage (for blue dye) or 1 medium beet, cut into chunks for (pink dye), in 4 c. boiling water. Add 2 Tbsp. vinegar. Remove from heat and let stand until room temperature. Strain through a sieve or remove vegetables with a slotted spoon. Pour liquid into cups and add eggs. Let stand until shells are as dark as you like.
*Make sure your hard boiled eggs are completely dry before adding them to the liquid.
1 c. finely crushed corn chips
1 envelope taco seasoning
1 Tbsp. dried minced onion
1 large egg, lightly beaten
1 1/2lb. ground beef
6 slices cheddar cheese
Sandwich buns; split
Lettuce leaves, tomato slices and salsa, (optional)
In large bowl, combine corn chips, taco seasoning, onion and egg. Crumble beef over mixture and mix well. Shape into six patties. Grill, covered, over MEDIUM heat or broil 4” from heat until thermometer reads 160° and juice run clear, 7-8 minutes on each side. Top each burger with cheese slice; cook just until cheese begins to melt. Serve on buns with lettuce, tomato and, if desired, salsa.