by Marlis Ziegler
Columnist

Easter is early this year and it does not seem to fit with all the snow we have on the ground. We need to have some serious thawing and freezing weather to prevent record flooding again. We had a baby in April of 1969 and we had a very cold March with lots of snow on the ground. When my husband drove me to the hospital on April 8th, it was raining and then we had a fast melt. I did not get back to the farm until after Mother’s Day! My husband took me by boat to the house and I stepped out of the boat onto the back porch step, so that I could go in and get the baptismal gown for the baptism late in April. I have lots of flood stories over the years and packing up the kids to live with family in town until the water went down. I don’t miss that part of living on the farm, but I do miss my vegetable and flower gardens.

Creamed Eggs is a good way to use the hard boiled eggs from your Easter baskets. We have them quite often for Sunday breakfast with ham and fried potatoes. I really do not have a written recipe, so I will try to give the ingredient portions, as I do not measure anything when I make this.

Creamed Eggs

2/3 Cup butter or margarine

2/3 Cup flour

Milk

Chicken soup base

Salt & pepper

8-10 Hard cooked eggs

Melt butter in pan over low heat, add flour blending well; stir in about a tablespoon chicken soup base. Add milk gradually and keep stirring to prevent lumps. Add enough milk to make a medium white sauce consistency. Peel and chop boiled eggs; add to the white sauce. Salt and pepper to taste. Be careful with the salt as the soup base is quite salty. Serve the creamed eggs over toast or toasted

English muffins. These portions should yield about 4-6 servings. I make about half this amount for two of us. I usually make this in the microwave in a glass mixing bowl.

Questions or Comments:

marlisz@aol.com