"After all the trouble you go to, you get about as much actual "food" out of eating an artichoke as you would from licking 30 or 40 postage stamps."--Miss Piggy

Eggs Recipe

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

Karen Rowland


18 eggs - beaten (set aside)

White sauce
3 T. margarine
3 T. flour
1 3/4 c. milk Cook all three ingredients until thick. Set aside.

5 T. butter,
1 8 oz. + 1 3 oz. cream cheese,
3 T. dry parsley,
2 T. dry chives,
1 1/2 tsp. salt,
1 tsp. onion powder,
dash (5 drops) Tabasco sauce.

Melt margarine, then add cream cheese in large electric fry pan, stirring margarine and cream cheese until melted.
Add parsley, chives, salt and onion powder.
Add Tabasco sauce into eggs, beating all the time.
Slowly pour white sauce into eggs, beating all the time.
Put this egg mixture into melted cream cheese - cook until soft set. Put in a glass 9 x 13 pan and refrigerate overnight. Next day bake at 400 for 10 minutes or until hot or finished cooking.

Personal Notes:
Personal Notes:
I've covered it with aluminum foil and baked at 350 for about 30-40 minutes if I'm in a meeting or something.




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