Apr 9, 2014
Whether you opt for simply folding and tying a napkin around an egg and securing with a colourful ribbon, or try our folding technique for bunny napkins, your table is sure to look festive for Easter celebrations.
RABBIT NAPKIN
Fold the napkin into three parts as illustrated.
Fold along the dotted lines to bring the outer edges to the centre.
Fold the corners up along the dotted lines.
Fold the left and right corners in along the dotted lines.
Turn napkin over and then upside down.
Turn up bottom point as illustrated.
Turn the left and right corners backwards. Slip one corner into the other to fasten. Open out the ears first, then the base, and then stand on plate on the table.
Apr 8, 2014
Garlic Chicken
Leg of Lamb
Curry Beef
Baked Mahi Mahi
Fried Chicken
Buffalo-Style Tenders
Tequila Chicken Wings
Liever & Onions
Smoked Pork Sausage
Battered Cod
Beef Stuffed Peppers
Mac-n-Cheese
Starches & Veggies
Salad Bar
Apr 7, 2014
BBQ Pork Ribs
Tandoori Chicken
Lamb Shoulder
Chicken Nuggets
Honey Chicken Wings
Baked Salmon
Fried Chicken
Sweet & Sour Chicken
Beef Pot Roast
Parmesan Chicken
Fish Chowder
Mac-n-Cheese
Starches & Veggies
Salad Bar
Apr 7, 2014
Purchase any two (2) Kellogg’s cereals to enter for a chance to win the following prizes:
(1) iPhone 5s
(2) iPad Mini
(5) $250 Grocery Vouchers
Participating cereals include Corn Flakes, Frosted Flakes, Froot Loops, Corn Pops, Raisin Bran and Apple Jacks – 12 oz. size or larger.
Bring your receipt* to BGA, 1 Mill Creek Road. FREE item with entry.
Contest ends May 30, 2014.
EAT BREAKFAST EVERY DAY www.kelloggs.com
* Available ONLY in stores that are listed as participating. Receipts from non-participating stores will not be considered for inclusion in the draw for prizes. Winners will be published. Participating stores include Lindo’s Market, Lindo’s Family Foods, Arnold’s Stores, Hunt’s Supermarket, Harrington Hundreds, The Supermart, Somers Supermart.
Lindo’s Group of Companies employees are not eligible to enter contest.
For more information and other contests visit www.bga.bm
Apr 7, 2014
Step it up a notch with Smoked Salmon Deviled Eggs. Hard-boiled eggs stuffed with smoked salmon in an egg, dill and sour cream mixture make a delicious appetizer – ready in an hour, and perfect for Easter celebrations.
Prep. Time: 30 min Total Time: 60 min Servings: 24
Ingredients
12 eggs
3 tablespoons mayonnaise or salad dressing
2 tablespoons Dijon mustard
2 tablespoons sour cream
1 teaspoon finely chopped fresh dill weed
1/8 teaspoon white pepper
1.5 oz smoked salmon (from a 4-oz package), chopped (approx. 1/4 cup)
1 teaspoon capers, optional
Fresh dill weed
Directions
1. In 3-quart saucepan, place eggs in single layer; add enough cold water to cover eggs by 1 inch. Cover; heat to boiling. Remove from heat; let stand covered 15 minutes (eggs will continue to cook during this time). Then cool eggs about 10 minutes in cold water to prevent further cooking.
2. Gently tap egg on a hard surface to crack shell; then peel. Cut eggs lengthwise in half. Scoop out yolk into medium bowl. Keep egg white halves for stuffing. Mash yolks with fork. Stir in mayonnaise, mustard, sour cream, dill weed and pepper until well blended. Stir in salmon.
3. Spoon yolk mixture in 1-quart resealable freezer plastic bag and seal bag. Cut small hole in bottom corner of plastic bag (or use or a pastry bag fitted with tip). Squeeze bag to pipe yolk mixture into egg white halves.
4. Refrigerate at least 30 minutes or up to 24 hours before serving. Before serving top with capers and dill weed.
