This is the authentic recipe for the original 1930s trefoils sold by the Girl Scouts. It is also the recipe used by the old Omar Baking Co. in Milwaukee, which was one of the first commercial suppliers of Girl Scout cookies. The recipe appeared in the Milwaukee Journal in 1993.
A brunch recipe from mom’s dear friend. They had a lot of laughs together raising kids in the’70s. Mary is sure missed.
Mary Hilgert’s Baked Eggs
2 dozen eggs
½ c. milk
1 level tsp. salt
1 can Cream of Mushroom Soup
1 can mushrooms, drained, chopped large
½ c. green pepper chopped
½ c. onion, chopped
3/4 c. Velveeta Cheese, cubed
Beat eggs, milk and salt until blended (do not over beat). Pour into large skillet, scramble, but not firm, eggs should still be wet. Add the rest of the ingredients, mix and pour in to a 13½” x 9″ or a 14″ x 10″ pan. Refrigerate overnight of at least 8 hours.
One hour before baking, remove from refrigerator and let stand until it reaches room temperature. Bake at 250° F. for one hour.
Add additional time if eggs are too soft in the middle, watch carefully.
Here is an elegant, but quick 30-min. prep. appetizer guaranteed to please. The recipe is Joni Hilton’s, of Sacremento, Calif., who earned first runner in a Dairy Association competition. Note: This recipe can be adapted by adding a small amount of crab, prosciutto or other smoky meat and by changing the flavor of the dip.
Cheesy Wontons with Sweet & Sour Dip 12 oz. (3-4 c.) Jalapeño Jack cheese, cut into 1/4 ” cubes 24 square wonton wrappers 3-4 c. vegetable oil 1 pkg. cream cheese 1/3 c. bottled sweet & sour sauceContinue reading →