[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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