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My grandmother made a thing like scrambled eggs but....
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queenietwo
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Joined: 08 Aug 2007
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PostPosted: Fri Aug 10, 2007 12:14 pm    Post subject: My grandmother made a thing like scrambled eggs but.... Reply with quote

I recall she beat eggs and added at least flour and milk to the eggs. I am not sure what else if anything went into this mix. She cooked the mixture in a fry pan like you do scrambled eggs. The end product looked like scrambled eggs but was hardly egg tasting. She sprinkled sugar on the scrambled stuff and served it to us. Sometimes it was done at lunch and sometimes breakfast. Does anyone have any idea what I am talking about?
Marlene
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Babette
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PostPosted: Fri Aug 10, 2007 12:44 pm    Post subject: Reply with quote

Your sig worked... great!
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pattit
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Joined: 25 Nov 2006
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Location: Central PA

PostPosted: Fri Aug 10, 2007 3:44 pm    Post subject: Reply with quote

Wish I could help you, Marlene.
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Qui
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Joined: 08 Aug 2007
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Location: Gainesville, FL

PostPosted: Fri Aug 10, 2007 6:44 pm    Post subject: Reply with quote

Queenie, this was my aunts recipe...I never made it because 12 eggs is too many...but it may help...supposed to serve 4-5 people

Ingredients:
2 tablespoons Butter
1/2 cup sour cream
3/8 teaspoon salt
Parsley -- Chopped
1 tablespoon Flour
12 Eggs
1/16 teaspoon white pepper

Directions:
In a small pan over medium heat, melt 2 tablespoons of the butter. Stir in flour and cook until bubbly. Remove from heat and blend in sour cream. Return to heat and cook until bubbly and smooth; set aside.

Beat together eggs, salt, and pepper. In a wide frying pan over medium low heat, melt the remaining 2 tablespoons of butter; pour in eggs and cook, gently lifting cooked portion to allow uncooked portion to flow underneath, until eggs are softly set. Remove from heat and gently stir in sour cream mixture.
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Qui
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Joined: 08 Aug 2007
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Location: Gainesville, FL

PostPosted: Fri Aug 10, 2007 6:48 pm    Post subject: Reply with quote

You might try on line for Amish or American Indian egg recipes...it has that sound to it. ... and if your Gran was from N. Can...Indian might be the place to look....
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queenietwo
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Joined: 08 Aug 2007
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PostPosted: Fri Aug 10, 2007 9:07 pm    Post subject: Reply with quote

Thanks for the recipe but that doesn't sound like what I am looking for. My grandmother was from Germany and I don't think she ever read a cookbook so what she knew was from her family and the community around her. The sugar sprinkled on this scrambled egg sort of thing made it sweet. If my memory is correct the taste was more like a cake but it looked like scrambled eggs.
Marlene
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Qui
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Joined: 08 Aug 2007
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Location: Gainesville, FL

PostPosted: Fri Aug 10, 2007 11:35 pm    Post subject: Reply with quote

In that case, try Amish or Pennsylvania Dutch recipes...and in the mean time, i'll check with my uncle for something from my Gramps...He was from Germany also...
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Qui
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Joined: 08 Aug 2007
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Location: Gainesville, FL

PostPosted: Sat Aug 11, 2007 12:05 am    Post subject: Reply with quote

found this in an old Amish recipe book...closer?

Dutch Omelet
Makes 3 or 4 servings.
Ingredients

1 - cup milk
6 - eggs, (separate whites & yolks and beaten)
1-1/2 - Tablespoons all-purpose flour
1 - Tablespoon milk
1/2 - teaspoon salt
1/4 - teaspoon pepper
1 - teaspoon parsley, chopped

Directions

In a bowl, Mix the flour with milk.
Beat egg and add to the mixture.
Mix in the salt and pepper.
In a buttered pan, place the egg mixture and cook gently for 15 minutes, lifting edge to allow egg liquid to run under the cooked egg.
Fold as you take the omelet from the pan.
Sprinkle parsley over the omelet and serve.
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tango
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Joined: 08 Aug 2007
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Location: North Carolina

PostPosted: Sat Aug 11, 2007 1:44 am    Post subject: Reply with quote

Schmarren (scrambled pancakes)
Pancakes that are chopped up like scrambled eggs is the best way to describe this easy to make recipe. Serve hot with syrup or honey drizzled over it.

1-2 cups of flour 4 eggs

1 t. salt 1 cup milk

Mix ingredients and add enough flour to make medium consistency batter. Fry on hot greased skillet and turn when brown. Chop and cut into small pieces until the Schmarren is golden brown
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queenietwo
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Joined: 08 Aug 2007
Posts: 702

PostPosted: Sat Aug 11, 2007 6:39 am    Post subject: Reply with quote

Tango - your recipe sounds closer. I'll copy that in case a recipe doesn't pop up that sounds even more like it. Thanks.

Marlene
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