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"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb

CREOLE EGGS Recipe

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This recipe for CREOLE EGGS is from 100 Years and Still Cookin'!, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
6 hard cooked eggs
1 med. onion, chopped
1/2 c. diced green pepper
1/2 c. diced celery
1 small can tomatoes
2 T. butter
2 T. flour
Directions:
Directions:
Saute onions, celery and green pepper in butter until soft. Add flour. Drain juice from tomatoes into cup and finish filling up with water. Add to vegetables. When thick, add the tomatoes. Slice eggs in casserole, putting layer of eggs and layer of sauce. Put seasoned bread crumbs on top and dot with butter. Bake at 325º until bubbling.
Personal Notes:
Personal Notes:
This recipe was taken from the "Pot Pourri" cookbook put together by the Susanna Circle at CUMC in the early 1970's.

 

 

 

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