[Sca-cooks] Meanderings on family histories and foods
Kathleen A Roberts
karobert at unm.edu
Fri May 18 09:00:07 PDT 2007
On Fri, 18 May 2007 10:49:01 -0500
"Elise Fleming" <alysk at ix.netcom.com> wrote:
> Adamantius reminsced:
>>things like sliced, boiled eggs reheated in cream sauce,
>>which I gather is
>>something you might find 20th-century Catholics of German
>>eating on a Friday in Lent, and from which we used to
> Oooh! Creamed eggs on toast! My (German) mother used
>to make this for us
> in the week(s) after Easter to help use up all those
>hardboiled eggs. Ours
> weren't sliced but were diced with the yolk often
>disappearing into the
> now-yellow cream sauce. We'd sprinkle paprika on top.
> I had totally
> forgotten about this!
cream of mushroom soup. i don't know as my mother really
knew a white sauce other than sour cream. 8)
chopped hard boild eggs in campbell's mushie soup on
toast... i want some...
a blend of hungarian/german and pure irish
"Being Irish, he had an abiding sense of tragedy which
sustained him through temporary periods of joy."
W. B. Yeats
Coordinator of Freshman Admissions
University of New Mexico
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