Saturday, April 7, 2012


Hello My Friend and Welcome.

We bring our series of  Lenten/Easter posts to a conclusion by offering a solution to the dilemma most every family faces at Easter time. What do you do with all those boiled eggs in your kids' Easter baskets...especially if they don't like egg salad sandwiches? 

Here’s your answer. Make a traditional Easter breakfast consisting of creamed eggs on toast, biscuit, or English muffin. It's quick and easy to make, yummy, and also uses up a lot of those hard-boiled eggs. 

Here's all you’ll need: A white sauce, hard boiled eggs, and something to put it over. 

Make the white sauce using equal parts of chicken broth and milk. (The addition of a little sour cream lends a nice touch.) Add a generous pat of butter or margarine, flour or corn starch sufficient to thicken, a tsp. of salt, a little pepper and a pinch or two of turmeric for color. Four cups of liquid yields enough sauce for about eight hard boiled eggs…or four servings. Increase the recipe proportionally for larger amounts. 

Dissolve the flour in the broth, combine in a skillet with the milk and slowly heat to a boil, stirring constantly. When it thickens, add the salt, pepper and turmeric. Shell your eggs, chop them into small pieces and blend into the sauce. Heat through and it’s ready to serve. Add a few strips of bacon or some sausage links and presto! you've got an Easter breakfast. 

Try'll like it.

We'll be back next week to resume our posts on Ancient Games, Foods of the First Century, Ancient Metals and other interesting topics. Until then, we wish you a Blessed Easter.

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