I’m working on a Snacks show to be given in a few weeks and found lots of funny ones in my cookbooks. This 1963 Better Homes and Gardens Meals with a Foreign Flair has a “Smorgasbord” including these penguins. The caption is “First stop-appetizer table. Remember, this is only the start!” Help. It continues: “Trio of Egg-and-Olive Penguins guard the Anchovy Stuffed Eggs.” From what? Unsuspecting people who may try to eat them?
So if you’re wondering how to make these fabulous things:
Each little fellow is fashioned from a hard-cooked egg, a couple of ‘giant’ ripe olives and a few pieces of carrot. Cut thin slice from large end of each peeled egg, stand up. For penguin’s head, peg olive to egg with toothpick. Use 1/4 of a ripe olive (cut lengthwise) for each wing, a lengthwise sliver for the ‘necktie’ toothpick in place. For feet, cut a lengthwise slice of carrot, a little less than 1/8 inch thick; cut the slice crosswise in 3/4 inch lengths. Taper sides of each piece of carrot and notch wide end to make webbed food; tuck a pair part way under each egg. Whittle a beak from carrot and push into ‘head.’
That’s a lot of work. I think folks would be afraid to eat them with all the toothpicks, too.