"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Spanish Eggs Recipe

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This recipe for Spanish Eggs, by , is from The Gentry Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Fern Chapel
Added: Monday, May 29, 2006


1/2 c. chopped onions
3 Tbs. butter
3 Tbs. flour
2 tsp. sugar
1-28 oz. can tomatoes
3/4 tsp. salt
6 hard cooked eggs
1/2 c. mayonnaise
1 tsp. mustard
3/4 c. dry bread crumbs
2 Tbs. melted butter
dash of pepper

In skillet, cook onion in 3 Tbs. buttter. Blend in flour, sugar, salt and pepper. Add tomatoes. Cook till thick and bubbly, stirring constantly. Pour into 6x10x2" baking dish. Cut eggs in half lengthwise, remove yolks and mash. Mix with mayonnaise, mustard, salt and pepper. Refill egg white halves with mashed yolks. Put egg halves in sauce in baking dish. Mix crumbs and melted butter together and sprinkle on top. Bake at 425 for 10 minutes. Serve over buttered noodles or toast.




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