The Algona Upper Des Moines from Algona, Iowa on August 3, 1965 · Page 16
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The Algona Upper Des Moines from Algona, Iowa · Page 16

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Location:
Algona, Iowa
Issue Date:
Tuesday, August 3, 1965
Page:
Page 16
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HE old saying of "Good things come in small packages" was especially meant for eggs. They're so full of nutrients for their size, that nutritionists recommend one egg per day in your diet. They contain complete protein that is needed for body growth and repair and several vitamins and minerals. In addition to all of this, they taste good and are extremely easy to use in cooking. A different kind of egg salad combines eggs with cottage cheese. This spread makes good dunking material for crackers or crispy vegetables such as celery or radishes. It's also a wonderful sandwich spread. One quick meal which utilizes hard boiled eggs is Springtime Creamed Eggs. With the help of asparagus, toast and a creamy sauce you have a delicious, nutritious one-dish meal. If you wish, you can top the toast with a thin slice of ham, turkey, chicken, cheese or luncheon meal before topping with the other ingredients. There is a special technique for the preparation of hard- boiled eggs. The key to this technique is "no boiling". To get the best results, simmer in water which is just below boiling temperature for 20 to 25 minutes. Then plunge them into cold water to facilitate removal of the shell and also to prevent green coloring of the outer egg yolk. This method produces a firm yet tender egg. Have you ever tasted a spiced egg? They're wonderful additions to most any meal. They are good as meat accompaniments or as a relish. You can use the recipe for Pickled Eggs or you can pickle by covering with beet pickle juice and refrigerating them. These eggs are especially colorful and tasty. Eggs can be used in so many interesting and delicious ways. They're really "good eggs". EGGS AND COTTAGE CHEESE SPREAD 0 hard-cooked eggs, ¥2 teaspoon Worcestershire chopped sauce 1 teaspoon salt 1 carton (12 oz.) creamed 'A teaspoon dry mustard cottage cheese, well V-t teaspoon pepper drained 4 to 6 drops Tabasco Combine eggs and seasonings. Chill. If desired, E ress drained cottage cheese through a sieve. Comine with egg mixture just before serving. Makes 2 cups. Serve this spread with wafers, crispy breadstuffs, celery pieces or radishes. The flavor and consistency make it an excellent sandwich filling too. SPICED EGGS 2 cups white vinegar (4 peppercorns, I clove, eel- 2 to 3 tablespoons sugar cry seed, mace, piece oj 1 teaspoon salt ginger root) 1 medium onion, sliced 1 dozen hard-cooked eggs, 1 teaspoon pickling spices peeled In a saucepan combine vinegar, sugar, salt, sliced onion, and pickling spices; simmer 5 minutes. Pour over die peeled hard-cooked eggs in a quart jar. Cover and refrigerate. For best flavor, let stand several hours or overnight. To give additional flavor, a sprig of dill, or a few caraway seeds, or a clove of garlic may be added to the pickling liquid. Strips of green and red pepper or carrot add color. For variety, beet pickle juice may be used to spice hard-cooked eggs. Pour over peeled hard-cooked eggs. Refrigerate. Spiced eggs may be refrigerated for as long as two weeks. After that time, they may become too pronounced in flavor for some tastes. SPRINGTIME CREAMED EGGS 4 tablespoons butter or margarine 3 tablespoons flour 'A teaspoon or more salt Ms teaspoon pepper 2 cups milk 4 slices toast 12 spears asparagus, cooked or canned 4 hard-cooked eggs Parmesan or sharp Ched- der cheese, grated or crumbled Paprika Prepare the cream sauce: melt the butter or margarine, add flour and seasonings. Blend thoroughly. Add cold milk all at once and cook, stirring constantly, until thickened throughout. Place 3 spears asparagus atop each slice of hot toast arranged on a baking sheet or heat-proof platter. Over each serving place one sliced hard-cooked egg, cover with hot sauce and sprinkle with Parmesan or Cheddar cheese. Place in broiler until bubbly and lightly browned, 4 to 5 minutes. Sprinkle with paprika and serve promptly.

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