| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Appetizers, Cheese/eggs |
6 |
Servings |
INGREDIENTS
| 1 |
tb |
Butter/margerine |
| 1/4 |
c |
Finely chopped onion |
| 1/4 |
c |
Chopped green pepper |
| 1 |
cn |
Condensed tomato soup |
| 3/4 |
c |
Milk |
| 3 |
c |
(3/4 lb) cheddar cheese–shredded |
| 1/2 |
ts |
Worcestershire sauce |
| 1 |
|
Egg–slightly beaten |
| 1/4 |
c |
Dry sherry |
INSTRUCTIONS
Toast or crackers
Melt butter in a saucepan over moderatelt low heat (about 225 F.); add
onion and green pepper and cook till tender; remove from heat. Mix in
tomato soup, milk, cheese and Worcestershire sauce. Cook, stirring
constantly, till cheese is melted. Remove from heat. Blend 1/2 cup of
cheese sauce into beaten egg in a bowl. Pour egg mixture back into the
remainder of the cheese sauce in the saucepan and heat over moderately low
heat. Stir in sherry and spoon over toast or crackers.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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