Cheese Eggs a la King by Jo Elizabeth Pinto #Jo’sKitchen #TastyTuesday #Tips

Cheese Eggs a la King by Jo Elizabeth Pinto #Jo’sKitchen #TastyTuesday #Tips

guest

When my little girl was six or seven years old, she used to like helping me crack the hard-boiled eggs every time I made this dinner dish. The meal has always been one of her favorites, especially if I cook up a big batch of bacon and crumble it into the pot with the chopped eggs.

“What does a la king mean?” she asked one evening as we peeled the hard-boiled eggs together.

“It’s just a fancy way of saying something is served in a creamy sauce with mushrooms and sometimes green peppers.” I ran an egg under cold water, trying to pry it loose from its stubborn shell. “I go easy on the peppers because your dad doesn’t care for them.”

“I don’t, either.” My daughter tapped an egg on the edge of the counter, and the sour face she was making about green peppers came through loud and clear in her voice. In the next moment, she brightened. “Cool, that shell came right off. That’s a boring thing for a la king to mean. It’s such a cool word, all fancy and stuff.

“It’s usually used with chicken or turkey.”

“How about a la queen?”

“Hmmm. What would a la queen go with?”

“Me! What else?”

I laughed. “Nice try, baby. Mom a la queen.”

“Hey!”

“She who cooks the food wears the crown.”

Cheese Eggs a la King

Ingredients:
1/4 cup chopped celery
1/4 cup chopped green pepper
1/2 cup finely chopped onion
1/2 pound mushrooms, sliced
3 tablespoons butter or margarine
1 10-3/4 ounce can cream of mushroom soup
1/2 cup milk
1 cup (4 ounces) shredded cheddar cheese
5 hard-boiled eggs, chopped
1/2 to 1 pound bacon, cooked and crumbled (optional)
4 slices toast, buttered

Directions:
1. Cook celery, green pepper, onion, and mushrooms in butter or margarine till tender.

2. In small bowl, combine soup and milk. Whisk till smooth. Add to onion mixture in pot and heat through.

3. Add cheese to pot and stir constantly till melted.

4. Add eggs to pot along with bacon, if using.

5. Serve over buttered toast. This comfort food is also delicious over rice, noodles, mashed or fried potatoes, or biscuits. Enjoy!

About the Author

Jo Elizabeth Pinto was among the first blind students to integrate the public schools in the 1970’s. In 1992, she received a degree in Human Services from the University of Northern Colorado. While teaching students how to use adaptive technology, she earned a second degree in 2004 from the Metropolitan State College of Denver in Nonprofit Management. She freelances as an editor and a braille proofreader.

As an author, Pinto entertains her readers while giving them food for thought. In her fiction, nonfiction, and poetry, she draws on personal experience to illustrate that hope is always an action away.

Pinto lives in Colorado with her husband, her teenage daughter, her guide dog Spreckles, and an aging family cat named Sam-I-Am.

Her website is: http://www.brightsideauthor.com.

2 Comments

  1. This sounds like a lovely dish, Jo and Patty. Thanks for this recipe.

    1. Hi Robbie, thanks for reading and for letting us know you did.
      Glad you enjoyed it.
      I see you’ve shared into a Facebook group too and I’m grateful for that.
      It is pleasing when my clients’ work is noted by others in this way.
      Love much.
      Playing catch up.

Leave a Reply

%d bloggers like this: