Scrambled Eggs (Spanish Style)

Ingredients

• 1/2 small onion
• 1/2 pint canned tomatoes
• 3 eggs
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• Butter

Method

1. 1

   Slice the onion and fry in butter.

2. 2

   Add tomatoes and seasoning.

3. 3

   Cook about five minutes.

4. 4

   Drop eggs into this mixture, stir and cook slowly until eggs are firm as desired.

As published

This recipe was extracted from Anson County cook book (1928) by First Baptist Church (Wadesboro, N.C.), page 16. The excerpt below is the record exactly as published.

SCRAMBLED EGGS (SPANISH STYLE) V2 small onion V2 pint canned tomatoes 3 eggs V2 teaspoon salt V2 teaspoon pepper Butter Slice the onion and fry in butter. Add tomatoes and seasoning. Cook about five minutes. Drop eggs into this mixture, stir and cook slowly until eggs are firm as desired. Ground beef or chopped peppers may be added to this. — Mrs. W. L. Marshall. Warm the biscuit in the oven to restore crispness; don't burn; pour hot milk over it, dipping the milK over it until the shreds are swollen; then pour a little cream over the top of the biscuit. Or serve with cold milk or cream, according to individual taste. Make a thin white sauce with butter and Melrose flour, milk and seasoning. Separate yolks from white of eggs, chop whites finely and add them to sauce. Cut four slices of toast in halves lengthwise, arrange on platter and pour over sauce. Force the yolks through a potato ricer or strainer, sprinkling over the top. Garnish with parsley and remaining toast cut in points. — Mrs, R. S. Pruette. SHREDDED WHEAT BISCUIT FOR BREAKFAST EGGS A LA GOLDENROD 3 hard-boiled eggs 1 tablespoon butter 1 tablespoon Melrose flour 1 cup milk V2 teaspoon salt V2 teaspoon pepper 5 slices of toast Parsley 47 $ Texaco Products I $ FISK TIRES | $ Car Washing a Specialty |5 | WADE SERVICE STATION | § A. R. DEAN, Mgr. | |l Corner Washington St. and Highway 20. : •»> •se-rx^xxc.i :.<♦> ♦«>>•♦:❖> •<♦> •:♦> •:♦> ♦:♦> * w * * WHEN YOU EAT AWAY FROM HOME Try AMERICAN CAFE Wadesboro, N. C. mam ^MOi <«♦ mmmmmmmmmmmmmmimmm mam i For Good Groceries $ AND GOOD SERVICE, TRY J. S. Teal, Jr. Wadesboro, N C. <♦> <♦> <♦> <♦> <♦> ♦:♦> «> •<♦> $w ^x^xi^s^x^:x^x^:x^^. ONLY RELIABLE, SKILLED 1 CONTRACTORS I $ Are eligible to obtain State License, and belong to the $ ^ Associated General Contractors of America. || So let us do your worrying and building. t? SULLIVAN & McQUAGE | I GENERAL CONTRACTORS I Tel. No. 308 Wadesboro, N. C. /a\ .v. .«^». .*!?"». vmv ' .fasv ■ -i«5»»' •-i'M^v'i<MK*v- «.V> %W» *W» v^-» <.▼/ Vfc»* W \5%* \^»* — Fill Your Larder With Richelieu— Ferndale — Batavia Food Products — Vegetables CREAMED VEGETABLES Vegetables are appetizing when served with cream sauce. Carrots, peas potatoes, celery, cabbage and cauliflower may be used in this way. White Sauce 1 tablespoon butter One-ninth teaspoon salt 1 tablespoon flour % cup milk Melt butter, add flour and salt. Mix well, then add milk, stirring constantly. Cook two minutes. Cauliflower Prepare cauliflower and cut into medium sized pieces. Drop into boiling water, slightly salted, and cook until tender, about 20 to 25 minutes. Take up, drain, and add white sauce. Serve hot. Cabbage Look over and chop cabbage into small pieces, cook in very little water, slightly salted, until tender. Take up, drain and cover with white sauce. Serve hot. — Mrs. Rosalind A. Redfearn. ESCALLOPPED CABBAGE Prepare as above. To two cups of cooked cabbage add % tablespoon of paprika, 1 tablespoon of butter, % cup bread crumbs, 1 cup white sauce. Mix well, put in buttered baking dish, cover with buttered crumbs, bake in moderate oven until brown. — Mrs. Rosalind A. Redfearn. ASPARAGUS Scrape the stalks and let stand in cold water for V2 hour. Put into raited boiling water and cook about 20 minutes or until tender but not limp. Serve on buttered toast with melted butter or Hollandaise sauce. —Mrs. T. L. Caudle. SPINACH Look over the spinach, wash in 4 waters, take off stalks and boil in a sauce- pan without water for thirty minutes, covering closely. Drain and cut with a knife while draining; season with pepper, salt and a little butter, and slice 2 hard-boiled eggs over the top. Serve hot. Or, put spinach through colander, mix with a good cream sauce and put 2 hard-boiled eggs, which have been put through a potato ricer, on top, and serve. — Mrs. R. S. Pruette. 49 Royal contains no alum — leaves no bitter taste! — Fill Your Larder With Richelieu — Ferndale — Batavia Food Products — STUFFED SQUASH Scoop out inside of 6 medium sized squashes, saving shells to be stuffed. Boil inside until tender in salt water, drain and add bread crumbs, salt, pepper and 1 minced onion. Stuff shells with mixture, sprinkle with bread crumbs and put slice of bacon on each. Bake in quick oven until brown. Hard-boiled eggs or mincer ham may be added. — Mrs. E. A. Allen. STUFFED ONIONS G medium sized Bermuda onions x/2 cup chopped ham 11 cup chopped green peppers 1/2 cup bread crumbs Two-thirds cup milk y2 teaspoon salt 1 tablespoon fat Pepper Buttered bread crumbs Skin and cut a slice from top of each onion. Parboil the onions until almost tender, then drain and scoop out the centers. Chop the onion that was removed and combine with ham, peppers, and bread crumbs. Add seasonings, and refill onion cups. Place in a baking dish, cover with buttered bread crumbs, add the milk and bake until tender. — Mrs. T. L. Caudle. CORN PUDDING Scrape substance from 12 ears of tender green corn, add 4 eggs, yolks and whites beaten separately, 1 teaspoon sugar, 1 teaspoon Melrose flour, blended with 1 tablespoon butter, salt and pepper to taste, 1 pint milk. Bake from to % hour. May substitute 1 can corn and use V2 other ingredients, if desired. — Miss Annie Frost, Mt. Carmel, Pa. CORN A LA MEXICAN 1 cup of corn (fresh or canned) V± cup grated cheese 2 beaten eggs V2 chopped green pepper Vs teaspoon paprika XA teaspoon salt Vii cup milk Mix ingredients; sprinkle with buttered bread crumbs. Bake in moderate oven until thickened as a custard. — Mrs. Rosalind A. Redfearn. ENGLISH ONIONS 12 small onion

Cook this with the app: pantry check, scaling, and the assistant.