“Kitchen Krafts,” Friend, Nov. 1979, 19
6 hard-boiled eggs
1 tablespoon chopped parsley
1 teaspoon minced onion
1/3 cup mayonnaise
1/2 pound egg noodles
5 tablespoons butter
5 tablespoons flour
2 cups milk
salt and pepper
1/2 pound grated cheese
Cut eggs in half lengthwise and remove yolks. Mash yolks and combine with parsley, onion, and mayonnaise. Fill egg whites with yolk mixture.
Cook noodles according to package directions and place in casserole dish.
In saucepan melt butter, then stir in flour. Gradually pour in milk, stirring constantly over medium heat. Salt and pepper to taste. Slowly add cheese and stir until melted.
Arrange eggs on noodles and then cover with sauce. Bake at 350° for 20 minutes.
1 cup grated Swiss cheese
1 small onion
3/4 cup light cream
1/2 cup cheddar cheese
2 beaten eggs
1 tablespoon flour
Mix all ingredients together and put in an unbaked pie shell. Dot with butter and bake 45 minutes at 350°.
1 cup sugar
1 cup ground almonds
1/2 cup grated semisweet chocolate
2 egg whites
1 teaspoon cinnamon
Beat egg whites until stiff. Combine all other ingredients and then add to egg whites. Work mixture together into a dough. (If too moist, add more sugar.)
Roll out dough on sugared board to 1″ thickness and cut with cookie cutters.
Place cookies on well-greased tin. Let sit for an hour before baking. Bake at 350° for 10–15 minutes. Cookies should be soft inside.