[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
>>ancestry
>>eating on a Friday in Lent, and from which we used to
>>recoil in
>>terror.
>
> 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...
cailte
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
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Kathleen Roberts
Coordinator of Freshman Admissions
University of New Mexico
Albuquerque, NM
505-277-2447
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