Angeled Eggs

The Record’s “Recipe of the Week”:
Angeled Eggs by Mrs. Guy States

6 hard cooked eggs
1/4 cup celery, finely chopped
1 T. mayonnaise or salad dressing
1/2 tsp. salad mustard
1/2 tsp. salt
Pepper to taste
2 T. margarine
2 T. flour
1/2 cup boiling water
1 cup evaporated milk
4 oz. can mushroom stems and pieces, drained
1/4 cup almonds, blanched and sliced lengthwise
Buttered bread crumbs
Paprika

Cut eggs into halves. Mash yolks and add celery, dressing and mustard. Refill whites with yolk mixture; put two halves together. Place in buttered 9x7 or 8x8 baking dish.

Blend margarine, flour and salt in pan. Add boiling water and cook until it begins to thicken. Add evaporated milk and pepper.

Pour mushrooms over eggs; add milk sauce and slivered almonds. Top with buttered bread crumbs. Sprinkle with paprika. Bake 30 minutes at 350°.