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Dying Easter Eggs the natural way

March 19, 2008
  My relator, Sheila Francis, sends me a newsletter occasionally and I really like some of the recipies she includes.  This month there is a "Dyeing Easter Eggs the Natural Way" recipe, that I will share with you.  Thanks Sheila!
  This Easter, why not color your eggs using nautre’s own dyes?  A variety of colors can easily be found in almost any kitchen.
Pale Red:  Fresh Beets, cranberries, frozen raspberries
Orange:  Yellow onion skins
Pale Green:  Spinach leaves
Yellow:  Orange or lemon peels, carrot tops, ground cumin & tumeric
Blue:  Canned blueberries or red cabbage leaves
Beige to Brown:  Strong brewed coffee
  Put eggs in a single layer in a pan.  Pour water in pan until the eggs are covered.  Add about a teaspoon of vinegar.  Add the natural dye appropriate to the color you want your eggs to be.  (The more eggs you are dyeing at a time, the more dye you will need to use.)  Bring water to a boil, then reduce heat and simmer for 15 minutes.  Remove the substance you used to color the eggs.  Put eggs in a bowl.  If you want your eggs to be a darker shade, cover them with the dye and let them stand overnight in the refridgerator.
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