“Mom’s EGGS A’LA GOLDENROD”
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!
1 c. soft butter (you can use shortening, but it’s just not the same.)
1 1/2 cups sugar
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!!!