It’s not difficult to use up all of those colored Easter eggs. Really, it’s not. “The recipe is 100 years old. I got it from my mother-in-law,” said Terrell, 77. “A lot of people don’t know what pickled eggs are.” (They turn a bright pink color.)

It’s not difficult to use up all of those colored Easter eggs. Really, it’s not.


Karen J. Cook, of West Peoria, Ill., says her mother would make a dish called Creamed Eggs a la Goldenrod.


It was “hard-boiled eggs chopped up in a white sauce and served over toast or biscuits. Crumble some of the hard-cooked yolk on top. That’s the a la Goldenrod part. We love it and still have it every Easter. It’s easy to jazz up the meal with a slice of ham and some fruit,” Cook writes.


Tracy Owens, of Springfield, Ill., suggests putting three to four hard-cooked eggs in the middle of a meatloaf, side by side.


“When you slice the meatloaf, you get a surprise,” she said.


Shirley Terrell, of Peoria, Ill., makes pickled eggs for Easter, Thanksgiving, Christmas and other special occasions.


“The recipe is 100 years old. I got it from my mother-in-law,” said Terrell, 77. “A lot of people don’t know what pickled eggs are.” (They turn a bright pink color.)


Here’s her recipe:


Pickled Eggs




1 (14-17-ounce) can pickled beets

2 (14-17-ounce) cans regular beets

12 to 36 eggs, boiled and peeled

Vinegar

5 tablespoons pickling spice

Place the three cans of beets, including juice, in a large glass jar. Add the eggs. Add enough vinegar to cover the eggs. Add the spice (or put the spice in a cheesecloth bag and add). Refrigerate for three days.


Store pickled eggs in refrigerator. They will keep for three weeks. When the eggs are gone, a second batch of pickled eggs can be made by adding new boiled eggs to the liquid in the jar. Makes 12 to 36 eggs.


-- Shirley Terrell, of Peoria, Ill.


Egg Croquettes


White sauce:




2 tablespoons butter

2 tablespoons flour

1 ¼ teaspoon salt, divided

1cup milk

8 hard-cooked eggs, ground

3 tablespoons chopped pimento

1tablespoon parsley

1 tablespoon minced onion

1 teaspoon prepared mustard

Croquettes:




2 eggs

2 tablespoons water

Fine cracker crumbs

Butter or oil, for frying

Make white sauce: In skillet, melt the butter. Add flour, ¼ teaspoon salt and milk. Heat until it thickens. Remove from heat. Add cooked eggs, pimento, parsley, onion, mustard and 1 teaspoon salt. Mix well. Chill in refrigerator at least 2 hours.


Make Croquettes: Form patties using about ¼ cup sauce each. Beat eggs and water together. Roll croquettes in egg mixture, then in crumbs. Fry in skillet in melted butter or oil, about 3 minutes each side.


Makes about 10 to 12.


-- Betty Maynor, South Pekin, Ill.


--Have you ever served breakfast in bed to your mom on Mother’s Day? If so, what did you serve? Please share your recipes.


The Trading Post is a recipe-exchange column that runs every other week and is compiled by Kathryn Rem. Send recipes and recipe requests to the Trading Post, The State Journal-Register, P.O. Box 219, Springfield, IL 62705, fax to 788-1551 or e-mail food@sj-r.com. Please include your name, city and daytime phone number.