Title: Liz's Sailboat Eggs
Categories: Appetizer
Yield: 6 Servings

6	lg	Eggs
1/3	c	Ranch salad dressing
3	sl	American cheese; cut into 4

1. For hard-cooking eyes: Place eggs in single layer in a sauce pan and cover with 1 inch cold water. Cover and bring to the boil.

2. Turn heat off and let eggs stand in hot water tor 15-17 minutes. Rinse immediately with cold or iced water.

3. Peel eggs. Cut in half lengthwise. Scoop out yellows and place in a small sealable plastic baggie. Add ranch dressing. Seal bag shut and squeeze and squish until contents are well mixed. Kids love to do this!

4. Cut tip of corner off baggie and use like pastry bag to pipe filling into egg whites. Skewer each triangular cheese "sail" onto a toothpick mast. Secure on the egg boat as pictured.

Makes 6 servings (1 egg each).

Recipe by Liz Strahle, Discovering Cooking, Carlsbad, Calitornia.

Nutrients per serving: Calories 153, Protein 9 g, Carbohydrates 2.0 g, Fiber O g, Fat 12 g, Sodium 240 mg, Cholesterol 224 mg, Iron .84 mg.

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