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This newspaper page contains 8 articles. Subscribers can read the full text of each article.
Newspaper
Country Today
Location
Eau Claire, Wisconsin, United States of America
Date
Apr 08, 1981
Page
24
A nostalgic guide to Easter eggs and hard cooked eggs as snacks and meal enhancers. It notes calorie content, protein and vitamins, and storage tips including five weeks refrigerated shelf life and two to three days at room temperature if shells stay intact.
A step by step recipe for hard cooked eggs with a cheese sauce. Melt fat and flour, add milk and thicken. Stir in salt and cheese off heat. Line a buttered dish with crumbs, layer eggs, pour sauce, top with remaining crumbs, bake until heated and browned. Yield four to six servings.
A vintage recipe for Creamy Eggs a la Vegetables blends butter flour and milk into a cheese enriched sauce with broccoli or peas and carrots and sliced hard cooked eggs served over toast points. It includes egg peeling tips and guidance on choosing egg sizes for best value.
Egg casserole shows a 6 egg recipe with celery, mayonnaise and mustard, cheddar cheese, ham rolls baked in mushroom sauce with olives and crushed chips. Deviled ham sandwiches mix cream cheese mayonnaise mustard eggs chives, chill, and serve on buns with lettuce, yielding four sandwiches.
Prepare macaroni and cheese dinner as directed. Beat milk eggs onion salt and pepper, reserve three egg wedges. Stir in milk mixture chopped eggs celery with the macaroni. Top with bread crumb butter mix. Bake 350 for 20 to 25 minutes until hot and bubbly. Garnish with egg wedges and watercress. Yield six servings.
Classic deviled eggs recipe uses hard boiled eggs split lengthwise. Yolks mashed with mayonnaise mustard lemon juice Worcestershire salt and pepper then refill egg whites and garnish with parsley or paprika. Variations add sour cream tuna curry bacon ham or cheese as directed.
A vintage soup recipe lists ingredients for a hearty chowder: eggs, milk, corn with liquid, onions, potatoes, pimento, cheddar, and seasonings. The method details are not provided in the fragment, but amounts show a rich mix designed to serve multiple portions.
Saute onion in butter blend in flour and salt cook until smooth. Stir in milk to boil and thicken then melt in cheese. Reserve 5 egg slices. Add eggs potatoes ham and Italian seasoning. Bake 350 in 30 to 35 minutes until browned and bubbly. Garnish with egg slices and parsley. Yield 6 servings.
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