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Creamed Eggs on Toast

Reviewed: Feb. 15, 2009
Great Recipe! My grandmother taught me a version of this, we chop the whole egg, no smashing the yolks seperately, add 1-2 tsp of worchestershire sauce, salt to taste, 1 med. onion diced fine and fried until soften but not brown (at the beginning of the recipe, makes a flavorful sauce base). When I was about 10 and just learning to cook, my grandmother told me to start the peas one day when we were making this for lunch...I thought she meant to put the peas in the sauce with the eggs...it was a happy accident, now if this is served in my house for lunch or a quick supper, we always add peas and some parsley, and you have a different twist on this classic! Isn't it interesting, I am from western canada and here it is a sauce, my husband is from eastern canada and there the same recipe is a gravy! I was interested to see that phenom. here too.
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Cabbage Roll Casserole

Reviewed: Feb. 8, 2009
My family is german so cabbage rolls mean sour cabbage. I liked the idea of spicing it up as well so I used 1 can of tomatoe soup and 1 can of Rotel along with the beef broth mixed up the cooked beef, rice, onion and celery, added minced garlic, salt and lots of pepper, piled into my slow cooker and topped it with 1 jar of drained homemade sourkraut. My husband was the first one home when I made it and he was taste testing quite freely by the time I got home! Great time saver and a definite hit at my house.
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