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Catholic Recipe: Creamed Eggs and Chives


  • 6 Tablespoons butter or margarine
  • 6 Tablespoons flour
  • 1/2 teaspoon salt
  • 1 teaspoon chili powder
  • 1 teaspoon Worcestershire sauce
  • 1 Tablespoon cut chives
  • 3 cups milk
  • 9 hard-cooked eggs, quartered
  • Details

  • Serves: 6
  • Prep Time: 30 minutes
  • Difficulty: • •
  • Cost: $$$$
  • For Ages: 11+
  • Origin:

A truly marvelous variety of egg and seafood recipes lend themselves to Lenten meals. These eggs are hard-cooked in a cream sauce


Melt butter or margarine; blend in flour, salt, chili powder, and Worcestershire sauce. Add chives. Add cold milk all at once. Cook over low heat, stirring constantly, until smooth and thickened. Add eggs. Keep hot over hot water. Makes 6 servings.

Recipe Source: Cook's Blessings, The by Demetria Taylor, Random House, New York, 1965
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