First of all, both of these horsdeuvres recipes were late additions
to the menu. Therefore, both items needed to be simple to prepare due
to time restrictions in pulling the entire meal together.
    The "Hueves Diable" or Deviled Eggs are an improved upon family 
favorite recipe. For fancier appearance, the filling can be piped back
into the egg whites with a pastry bag.
    The Meringue Kisses were selected when I was looking thru my vast 
collection of recipes for a use for all of the egg whites I had left over
from making my sauces used with this anniversary menu. Once again a 
pastry bag could be used when forming the meringue shells for this
recipe...

                     *  Exported from  MasterCook  *

                           Roger's Deviled Eggs

Recipe By     : Roger A. Young, Jr
Serving Size  : 1    Preparation Time :0:00
Categories    : 
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   8                    eggs -- hard boiled
   1                    pickle -- chopped
                        mayonnaise -- as needed
                        mustard -- as needed
                        chives -- as needed
   1      dash          paprika
   1      dash          garlic salt

     Slice hard boiled eggs in half and remove yolks. Mash yolks until 
fine. Add remaining ingredients and mix well until creamy. Using a 
teaspoon or pastry bag refill egg whites with egg yolk mixture. 
Garnish with more paprika and serve.


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                     *  Exported from  MasterCook  *

                             Meringue Kisses

Recipe By     : Country Woman Christmas 1997
Serving Size  : 1    Preparation Time :0:00
Categories    : 
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   3                    egg whites
     1/4  teaspoon      cream of tartar
   1      pinch         salt
   1      cup           sugar
   1      teaspoon      vanilla
  44      approx.       chocolate kisses

     In a mixing bowl, beat egg whites until foamy. Sprinkle with cream
of tartar and salt; beat until soft peaks form. Gradually add sugar and
vanilla, beating until stiff peaks form, about 5-8 minutes. Drop by 
rounded tablespoonfuls 1-1/2" apart onto lightly greased baking sheets.
Press a chocolate kiss into the center of each cookie and cover it with
meringue using a knife. Bake at 275F for 30-35 minutes or until firm to
the touch. Immediately remove to a wire rack to cool. Store in an 
airtight container.


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