Favorite Recipes

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This is a delicious breakfast dish, perfect for special get-togethers or hungry, chilly mornings.

If your cholesterol numbers are running low, Eggs A’La Goldenrod will give them a whopping big boost!

You will need:

6 hard boiled eggs if you’re cooking for 3 people; otherwise, hard boil 2 eggs for each person ~3 or 4 eggs if they’re really hungry

1 T. butter for every two eggs

1 heaping T.  flour for every two eggs

1/8 t. prepared mustard for every two eggs, or more if you like a lot of mustard

2/3 c. whole milk for every two eggs (or 2% milk if you’re health conscious, but what’s the point with all these other ingredients?)

Salt and pepper to taste while cooking; paprika or dill weed to sprinkle on top of final product.

If it’s Christmas, use both paprika and dill weed together for a festive red and green adornment, but don’t use too much or it will kind of turn brown.  Mom always added a healthy pinch of garlic salt or garlic powder, too, but she always added garlic to everything. Garlic is optional if  you’re not crazy about it.

2 slices of toast or at least 2 split biscuits for each person participating in this feast

Here’s what you do:

Over medium heat, melt butter in a decent-sized pan.  Using a wooden spoon, stir in the flour.

(Note: always have wooden spoons on hand, lots of them.  They’re good for a whole lot of things.)

Stir in the milk, adding it a little bit at a time.  Keep stirring.  Don’t let it stick or lump up.

Add in chopped hard-boiled eggs and mustard.   Stir gently so you don’t mash the eggs like potatoes.

Add salt and pepper.   Add more milk, or more butter and flour, if mixture gets too thick or too thin.  Stir some more.

(This is one of the hidden health benefits of Eggs A’la Goldenrod – you’ll have strong arms.  To keep your arm muscles looking balanced, switch hands while stirring.)

When everything is hot and yummy, ladle over the toast or split biscuits.  Sprinkle with paprika or dill weed and serve.

Very important reminder:

Before eating, have everyone at the table join hands, and ask someone ~ usually the dad, but moms and kids are good, too ~ to ask the blessing.  Just being around the table together, eating eggs and laughing and talking, is reason to be thankful.  But don’t let the prayer drag on and on.  Eggs A’la Goldenrod are definitely more tasty when they’re eaten hot.


                                                  “Pineapple Butter Cookies”

Everyone has special cookie requests, but this recipe seems to please everybody.  And if you’re in a hurry

and have to make a fast batch for a church social or the kids’ homeroom treats, spread the batter 1/2” thick

in pans, bake as usual, cool, and cut into squares!

You’ll Need:

1 c. soft butter (you can use shortening, but it’s just not the  same.)

1 1/2 cups sugar

1 egg

1 can (9-10oz.) crushed pineapple with juice

3 3/4 cups flour

1 t. soda

1/4 t. salt

1/4 t. nutmeg

1/2 t. pineapple flavoring

(optional for a special effect) 1/2 t. coconut flavoring  (and you can sprinkle flaked coconut on top, too, if you want)

1 c. chopped walnuts or pecans

Mix together butter, sugar, and egg.  Stir in crushed pineapple and pineapple flavoring.

Blend together flour, soda, salt, nutmeg and nuts and stir into mixture.

Chill for an hour.

Drop rounded teaspoonfuls 2” apart onto lightly greased baking sheet.

Bake 8-10 min. at 400 degrees.   Makes about 5 doz.

Serve and enjoy the lip-licking smiles.  Prepare to take a bow!


“Really GREAT Meatloaf”

Mix together the following (double the ingredients if you’ll be serving more than 5, or if you want to serve cold meatloaf sandwiches for lunch tomorrow–Yum!

1 lb.  ground beef

1/4 c. chopped onion

2 celery stalks, chopped

2-3 medium fresh, chopped tomatoes

1/4 c. wheat germ, or 1/2 c. of uncooked Quaker oats

1 T. Worcestershire sauce

salt and pepper to taste

MIX TOGETHER all of the above; add HALF of the following sauce mixture.

(Save the other half to spread over the formed meatloaf before baking.)

one small can of tomato sauce (8ozs.)

the juice of  1  squeezed orange (no kidding; just be sure to keep the seeds out); you can use 1/2 c. orange juice if you have to

2 T. of Worchestershire sauce

1/4 c. barbeque sauce, or for milder meatloaf use 1/4 c. ketchup

1 heaping T. brown sugar (or 2 T. if you  use the next ingredient)

2 t. of horseradish, sauce or cream style

salt and pepper to taste (we use 1 t. garlic salt and 1 t. regular black pepper)

Mix together HALF of the sauce mixture with the meat mixture, and form in a loaf in a baking pan.

Pour and spread the OTHER HALF of the sauce mixture over the loaf.

Cover with foil and bake at 350 for 45 min.   Remove foil and bake another 20 min.

Serve with baked or mashed potatoes, frozen or canned corn or green beans, and a can of mandarin oranges mixed with a sliced banana or a can of drained  pineapple chunks.

Makes a great birthday dinner for a kid, as long as you have a cake for dessert.

On a rainy or dreary or cold evening it makes a tummy-pleasing dinner for everyone!!!


19 responses to “Favorite Recipes

  1. This sounds fabulous………….what a wonderful recipe and a wonderful memory……………Great job, Marylin

  2. SandeeLarry Kitzel

    I wonder if my Mom got this recipe from yours? Same thing, slightly different seasonings, but we called it “Egg Gravy” – it may be a farm thing! Thanks for sharing. Cousin Sandee

    • It probably is a farm thing, Sandee. I still remember learning to gather eggs, and how some of the hens really freaked me out!
      When George showed me how to milk a cow, though, I thought that was pretty cool. A cat came into the barn and he sprayed
      milk for her to drink, and I loved that. So many good memories.

  3. The cookies sound fabulous….I absolutely wish that someone would make these cookies for me. The pineapple counts as a fruit, right??

  4. Pingback: New Recipe: Pineapple Butter Cookies | Things I Want To Tell My Mother

  5. will try the cookies! Thanx.

  6. These recipe’s look Yummy! I’m going to try the meatloal soon. The weather changeing so it’s time to cook in the oven more without the worry of heating up the house. :+) The pineapple cookies sound really good too. Thank You for the recipes perfect for Fall.

  7. If you like egg dishes, the Eggs A’La Goldenrod are wonderful on a cold morning, too, but the meatloaf is still one of my favorite entrees. With potatoes–baked or mashed–green beans and some fruit…ah, this is a great dinner. Enjoy!

  8. petit4chocolatier

    Great recipes Marylin! Love the pineapple cookies. I have never eaten anything like Eggs A’La Goldenrod. I love the idea of wheat germ in meatloaf! Breakfast and dinner; or lunch and brunch! Or even a midnight snack!!

  9. I was so excited to see your recipe for what we call Goldenrod Eggs! I learned how to make them in high school, only in that recipe the yolks weren’t added to the white sauce. Instead the cooked yolks were grated on top of the egg/sauce mixture – kind of like the gold on the stamens of a flower. One other thing – this used to be served in French Canadian families – and sometimes still is. They call it Sauce Blanche…. which is “white sauce” (as you probably figured…) and the entire egg is included in the sauce. My mother served it over toast but my husband’s mother always served it with pototatoes.

  10. Pingback: It’s October–join our pumpkin party! | Tracy Lee Karner

  11. Both of these sound absolutely delicious! As you say, this egg dish is pefect for this time of year and I can’t wait to try it 🙂

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