I am constantly amazed at how animated and talkative people get when you mention food. The mere aroma of certain foods can evoke memories that transport us back to a special place and time. Food can bridge the gap between all ages, races and ethnicities.
Let's face it, the only thing that should ever come between people is a table and some serving bowls.

Friday, April 10, 2009

All They're Cracked Up To Be....

Easter is still a couple of days away and as usual most of us will be coloring way too many hard boiled eggs much to the dismay of all those poor tired hens.
I do not know about you but when Easter has come and gone I do not find myself with an overload of excess candy, instead I feel like I am buried under a pile of colored hard boiled eggs. You hardly ever hear anyone talk about what to do with all those eggs. I can only sprinkle salt on so many and eat as is for so long. Sure there is always egg salad but even that can grow tiresome, so what to do with all those eggs? Well, here are a couple suggestions that might help crack this case!

Pickled Eggs and Onions

1 tsp. prepared mustard
3/4 c. water
1 tbsp. salt
1 med. onion, sliced in rings
1 1/4 c. cider vinegar
1/2 c. sugar
1 tsp. pickling spice
12 hard boiled eggs, peeled

In small saucepan blend mustard with 1/4 cup vinegar. Add remaining 1 cup vinegar and remaining ingredients except eggs. Simmer uncovered 5 minutes or until sugar is dissolved and onions are crisp and tender. Pour over eggs, cover and refrigerate overnight.

Hard Cooked Egg Casserole
1 1/2 doz. hard cooked eggs, sliced
1/2 lb. bacon
1/4 c. butter
1/4 c. flour
1 c. light cream
1 c. milk
1 lb. grated sharp Cheddar cheese
1/2 tsp. salt
Dash pepper
1 clove garlic, crushed
1/4 tsp. thyme
1/4 tsp. marjoram
1/4 tsp. basil
1/4 c. chopped parsley
1 1/2 to 2 c. buttered bread crumbs

Fry the bacon until crisp. Drain and crumble. Make cream sauce using butter, flour, cream and milk. Add the cheese and stir until cheese is melted. Season with salt, pepper, garlic, and other herbs. Pour some of the sauce in a greased 3 quart baking dish. Add a layer of egg slices, then bacon and more cream sauce. Continue until ingredients are used up, ending with sauce. Sprinkle with bread crumbs. Bake at 350 degrees for 20 minutes until bubbly and browned.


~~louise~~ said...

GREAT post Julie, I was going to do a post today about eggs. The day before Easter is officially Egg Saturday:) I'm so glad you did.

Have a nice Easter!!!

Anonymous said...

Here's what my mom always did with Easter eggs (we always dyed about 6 dozen eggs because my father loved them!):
Easter Egg Casserole

Make devilled eggs the way you like them. Place them in a greased casserole. Make a mixture of cream of mushroom soup and a little milk to make it pourable. Pour over the eggs, sprinkle with paprika, and bake 15-20 minutes or until hot and bubbly.
Easter Egg Salad Dressing

Chop a couple of hard boiled eggs. Mix with a little mayonnaise and cider vinegar plus salt and pepper until it has a lumpy salad dressing consistency. Serve over spring greens.
And my personal favorite: Slice an peeled egg into a bowl of cream of tomato soup.

Julie said...

That egg casserole dish sounds so delicious, I am definitely going to give that a try...thank you so much for sharing that.

Julie said...

Thank you