Great Grandmas Scalloped Eggs Food

SUNNY SCALLOPED EGGS

Steps:

• In a saucepan, saute celery and onion in margarine.
• Blend in flour.
• Cook and stir until bubbly.
• Add salt and milk and cook until thick.
• Stir in chopped parsley.
• In a greased casserole, place hard boiled eggs, cut in half and round side up.
• Pour sauce over eggs.
• Toss mixture of melted margarine and bread crumbs over top.
• Bake at 400 degrees for 15 minutes (Optional-serve over Spinach leaves.).

SCALLOPED EGGS AND BACON

Steps:

• Preheat oven to 350 deg. F.
• Melt butter in medium skillet over medium heat. Add chopped onion; saute until tender. Whisk in flour until thoroughly combined. Add milk; continue stirring until thick. Add cheeses; stir until melted.
• Place 1/2 of eggs in bottom of small baking dish; pour 1/2 of cheese mixture over eggs.
• Sprinkle with 1/2 of bacon and 1/2 of fried onions. Repeat layers.
• Bake uncovered 15 to 20 minutes or until heated through.

GREAT-GRANDMA'S SCALLOPED EGGS

Steps:

• Preheat oven to 350° F.
• Grease an 8" square glass baking dish and cover bottom with a layer of crumbs.
• Place a layer of sliced hard boiled eggs, then sprinkle with crumbled bacon, dot with a few bits of butter, then repeat this layering process, finishing with a layer of buttered crumbs.
• Pour cream, milk or half and half over the whole dish until it comes about halfway up the side of the dish.
• Place, uncovered, in the oven until heated and browned, about 4-6 minutes.
• Serve over buttered toast, bagels or biscuits.
• Yield: 4 to 6 servings.
• Joanie's Note: This is good served over hash brown potatoes too!

GRANDMA'S SCALLOPED CORN

Steps:

• In a small skillet, saute celery and onion in butter until tender. Transfer to a large bowl; cool to room temperature. Stir in the corn, milk, saltines, cheese, eggs and salt., Transfer to a greased 1-1/2-qt. baking dish. Sprinkle with paprika. Cover and bake at 350° for 45-55 minutes or until golden brown.

SCALLOPED POTATOES

Steps:

• Peel and slice potatoes. Layer 1/4 of the potatoes on the bottom of a greased 9x13 cassrole dish. Sprinkle 1 Tblsp. of flour, 1/2 teaspoons pepper, sprinkling of onion salt, 1/4 teaspoons garlic powder, 1/4 teaspoons oregano over potatoes. Add 1 Tblsp. buter. Arrange another layer of potatoes on top of previous layer. Add 1 Tblsp. flour, repeat seasonings and butter. Repeat with 3rd and 4th layers. On top of last layer, pour scalded milk. Cover and bake at 350* for 30 minutes. Uncover and bake for 60-70 minutes more. During the second baking, use the back of a spoon to push the top layer of potatoes down once or twice. Remove from oven when potatoes are cooked and allow to rest about 10 minutes before serving.

ESCALLOPED CHICKEN - "GREAT GRANDMOTHER'S RECIPE" RECIPE - (3.8/5)

Steps:

• Cook chicken; dice and set aside. Brown dry bread crumbs in the butter and set aside. Saute celery, onion, and parsley in margarine in skillet for about 5 minutes. Cut day-old bread into small pieces. Add sauteed vegetables to the bread, tossing lightly. Add seasonings and chicken broth. Turn into greased 13- by 9-inch casserole dish. Cover with 1/2 the Custard Sauce and then the diced chicken. Pour remaining custard over top. Sprinkle with prepared bread crumbs. Bake at 350 degrees for 45 minutes. For the Custard Sauce: Melt chicken fat and butter in a large sauce pan. Blend in flour, gradually add chicken broth and milk, stirring constantly. Add salt, stirring until mixture becomes very thick. Blend a little of the hot mixture into the eggs, then add to the remaining mixture in the saucepan. Cook 3 to 4 minutes. This recipe yields 10 to 12 servings.