102 hard boiled eggs, quartered
6 oz butter
1/2 oz onion, chopped
1 lb 4 ox green pepper, chopped

1 lb 8 oz butter
14 oz flour
1/4 cup salt
1/2 tsp cayenne pepper
1 tbsp white pepper
1 3/4 tsp celery salt

1/2 gallon cool water
1 lb 8 oz non fat dry milk

2 1/2 cups chopped pimento (1 lb 3 oz)
3 cups chopped olives (1 lb)

Procedures

1. Sautee onion, green pepper in the butter.
2. Add the additional butter, flour, salt and pepper and seasonings to the sautee mixture, whisk together.
3. In a large Sauce pan, combing the water and dried non-fat milk. Heat till scalded.
4. Cook over medium heat till liquid thickens somewhat.
5. Add the eggs, olives and pimentos, mix well,
6. Serve over rice, toast or biscuits.

Source: KJFCS