Italian Eggs

This is Easter week, so I thought I would post two egg recipes from Grandma's recipe box. Both look interesting. If anyone tries either, please post your comments.

Italian Eggs

Four hard cooked eggs, sliced.
3tablespoons butter.
4 tablespoons flour.
2 cups tomatoes.
1/4 cup chopped celery.
2tablespoons chopped onions.
1/2 teaspoon salt
1/4 teaspoon paprika.
1-3 cups grated cheese.

Melt butter and add flour. Blend and add tomatoes and cook until a little thick. Add eggs, celery, onions, salt and paprika. Pour into a buttered pan. Sprinkle with cheese and bake 20 minutes in a moderate oven. Serve in dish in which baked.


Holland Eggs

Slice six hard-cooked eggs and place alternate layers of eggs and grated cheese in a greased baking dish until dish is filled. Over this pour 1 cup white sauce, dust with buttered crumbs, and bake 15 minutes (or 20) in fairly hot oven.

Baked Beans

On a cold, snowy, northern Michigan first day of spring, a pot of homemade baked beans might just be what we need to warm us from the inside out. What follows are two recipes from Grandma's Recipe Box. The first is credited to Grandma's oldest sister, Della, who was a huge Tiger fan and live to be 100 years old!

Here it is as written on a recipe card found in her recipe box:

Cook 1 quart of beans until mush. (About 4-5 hours). Put on in cold water to cover beans well. Cook slowly. Take off fire. Add 1 tablespoon molasses. Place is baking dish. Put slices of salt pork on top and bake in hot oven. When beans get dry, add water. When done, let top brown.

This recipe in her box was on newspaper print, as many of her recipes were taken from the paper:

Boston Baked Beans

Navy Beans, 1 pound
Salt, 1 teaspoon
Molasses, 2 tablespoons
Sugar, 3-6 tablespoons
Salt Pork, 1/4 pound
Water, 4 cups

Wash and pick over beans. Mix beans, unsoaked, and other ingredients together, and put into bean pot. Cook in a moderate oven 6 to 8 hours or longer if desired.

Go make a pot of beans and warm up on the Michigan spring day!