Breakfast

Quick Breakfast Rolls

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1 loaf frozen bread (dough), thawed (or rolls, still frozen)
1 package Cook and Serve butterscotch pudding
1/4 pound of butter (8 Tablespoons/1 stick)

Tear up bread and place it in a 9 x 13 greased pan. Pour the pudding powder evenly over the bread, and place small bits of the butter over the top.
Set in the oven overnight to rise. Do not open oven. Bake at 325° to 350° for 15 minutes.

Melissa’s notes: for things like this, I have found that shredding the butter works really well. You do have to make sure the butter is really cold.
I found this recipe that is much more detailed and has pictures of what this is supposed to look like.

Scotch Eggs

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(Creta Ward)

8 boiled eggs, peeled and chilled
1 pound sausage
1/4 cup flour*
1egg, beaten
1 cup bread crumbs*
1/2 teaspoon Italian spices or mixed herbs

Season the bread crumbs with the herbs.
Make 8 sausage patties.
Roll eggs in flour. Mold sausage around eggs, covering completely and sealing seams. Roll in egg, and coat with seasoned bread crumbs.
Chill for at least half an hour.
Deep fat fry at 375° until golden brown.

*Currently a guess.

Eggs Goldenrod

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Directions gleaned from: Better Homes and Gardens New Cook Book ©1981, page 710 (white sauce)
https://www.bettycrocker.com/recipes/eggs-a-la-goldenrod/0338c7c9-7c25-4857-b9d9-e461c2a08950
https://www.marthastewart.com/1514636/eggs-goldenrod

2 tablespoons butter
1 tablespoon flour
salt
pepper
1 cup milk

3 or 4 hard boiled eggs
buttered toast

Make a basic thin white sauce by melting the butter in a sauce pan and slowly stirring in the flour, salt, and pepper. When the mixture has browned slightly, add the milk. Stir until thickened.

Smash the hard boiled egg yolks and cut the whites into pieces. Stir the egg whites into the sauce.

Pour the sauce over the toast, and sprinkle with the yolks.

This is G’ma Hall’s handwriting.