I'll do one last column on meatless recipes for Lent; next week, we'll get into some "meatier" ideas. I've never made the first one, but my son said that they have this every once in awhile out at the Abbey.
Creamed Eggs on Toast
12 hard-cooked eggs
1/4 C. butter
1/2 C. all-purpose flour
3 C. milk
1 T. chicken bouillon granules
6 slices white bread, lightly toasted
salt and pepper to taste
Separate the egg whites from the egg yolks. Place the egg yolks into a bowl and mash with a fork. Chop the egg whites into small pieces; set aside. Melt the butter in a saucepan, set over medium heat. Stir in flour until smooth. Gradually mix in the milk and bouillon so that no lumps form and stir constantly until the mixture comes to a boil. Add the yolks and mix until dissolved. Stir in egg whites. Serve over toast; season with salt and pepper. 6 servings.
Cheesy Tuna Melts
1 (6 oz.) can tuna, drained
1/3 C. chopped celery
2 T. mayonnaise
1 pinch salt
4 English muffins, split and toasted
8 slices ripe tomato
8 slices Cheddar cheese
Preheat oven to broil. In a bowl, mix together tuna, celery, mayonnaise and salt. Spread tuna mixture onto the toasted muffin halves and place them on a baking sheet. Top each half with a slice of tomato and a slice of cheese. Broil until cheese is melted, about 3-5 minutes.
A Sunday school teacher said to her children, "We have been learning how powerful kings and queens were in Bible times. But, there is a Higher Power. Can anyone tell me what it is? One child blurted out, "Aces!!"
1 (14.75 oz.) can salmon, drained and flaked
1 1/2 C. crushed saltine crackers
1 egg, slightly beaten
1/2 C. diced green bell pepper
1/2 C. diced onion
1/4 C. milk
1/2 tsp. Worcestershire
1 dash hot pepper sauce (Definitely optional for me)
black pepper to taste
Preheat oven to 350 degrees. Grease a 9x9 inch baking dish. In a large bowl, stir together salmon, crackers, egg, bell pepper, and onion. Mix in milk, Worcestershire sauce and hot pepper (if used). Season with black pepper. Mix well with your hands, and spread into baking dish. Bake in a preheated oven until the top is golden brown and a toothpick inserted into the center comes out clean, about 45 minutes. Cut into squares to serve.
1 (8 oz.) pkg. uncooked egg noodles
1 (15 oz.) can peas, drained
1 (6 oz.) can tuna, drained and flaked
1/2 C. sour cream
1/4 C. milk
garlic powder, to taste
salt and pepper, to taste
Bring a large pot of lightly salted water to a boil. Add the noodles, and cook until tender, about 6 minutes. Drain. While the noodles are cooking, mix together the sour cream, milk, garlic and salt; taste, and adjust seasoning, if desired. Stir into drained noodles, along with peas and tuna. Heat through over low heat, and serve.
A fourth-grader was excited that he had tried out, and gotten a role in his school's play. His father was really proud of him and asked, "So, what part did you get?" The little boy replies, "I got the part of a man who's been married for 25 years." His father congratulated him, and said "That's good, son. Maybe next time you'll get a speaking part."
Have a good week, and think spring!