It’s not difficult to use up all of those colored Easter eggs. Really, it’s not. “The recipe is 100 years old. I got it from my mother-in-law,” said Terrell, 77. “A lot of people don’t know what pickled eggs are.” (They turn a bright pink color.)
It’s not difficult to use up all of those colored Easter eggs. Really, it’s not.
Karen J. Cook, of West Peoria, Ill., says her mother would make a dish called Creamed Eggs a la Goldenrod.
It was “hard-boiled eggs chopped up in a white sauce and served over toast or biscuits. Crumble some of the hard-cooked yolk on top. That’s the a la Goldenrod part. We love it and still have it every Easter. It’s easy to jazz up the meal with a slice of ham and some fruit,” Cook writes.
Tracy Owens, of Springfield, Ill., suggests putting three to four hard-cooked eggs in the middle of a meatloaf, side by side.
“When you slice the meatloaf, you get a surprise,” she said.
Shirley Terrell, of Peoria, Ill., makes pickled eggs for Easter, Thanksgiving, Christmas and other special occasions.
“The recipe is 100 years old. I got it from my mother-in-law,” said Terrell, 77. “A lot of people don’t know what pickled eggs are.” (They turn a bright pink color.)
Here’s her recipe:
1 (14-17-ounce) can pickled beets
2 (14-17-ounce) cans regular beets
12 to 36 eggs, boiled and peeled
5 tablespoons pickling spice
Place the three cans of beets, including juice, in a large glass jar. Add the eggs. Add enough vinegar to cover the eggs. Add the spice (or put the spice in a cheesecloth bag and add). Refrigerate for three days.
Store pickled eggs in refrigerator. They will keep for three weeks. When the eggs are gone, a second batch of pickled eggs can be made by adding new boiled eggs to the liquid in the jar. Makes 12 to 36 eggs.
-- Shirley Terrell, of Peoria, Ill.
2 tablespoons butter
2 tablespoons flour
1 ¼ teaspoon salt, divided
8 hard-cooked eggs, ground
3 tablespoons chopped pimento
1 tablespoon minced onion
1 teaspoon prepared mustard
2 tablespoons water
Fine cracker crumbs
Butter or oil, for frying
Make white sauce: In skillet, melt the butter. Add flour, ¼ teaspoon salt and milk. Heat until it thickens. Remove from heat. Add cooked eggs, pimento, parsley, onion, mustard and 1 teaspoon salt. Mix well. Chill in refrigerator at least 2 hours.
Make Croquettes: Form patties using about ¼ cup sauce each. Beat eggs and water together. Roll croquettes in egg mixture, then in crumbs. Fry in skillet in melted butter or oil, about 3 minutes each side.
Makes about 10 to 12.
-- Betty Maynor, South Pekin, Ill.
--Have you ever served breakfast in bed to your mom on Mother’s Day? If so, what did you serve? Please share your recipes.
The Trading Post is a recipe-exchange column that runs every other week and is compiled by Kathryn Rem. Send recipes and recipe requests to the Trading Post, The State Journal-Register, P.O. Box 219, Springfield, IL 62705, fax to 788-1551 or e-mail firstname.lastname@example.org. Please include your name, city and daytime phone number.