| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
Mexican |
Mexican |
4 |
Servings |
INGREDIENTS
| 1/2 |
|
Onion |
| 3 |
tb |
Margarine |
| 6 |
|
Eggs |
| 2 |
tb |
Jalapeno jelly — * see |
|
|
Note |
| 3 |
oz |
Cream cheese |
INSTRUCTIONS
* See recipe in this cookbook to make your own Jalapeno Jelly, or you can
use a store-bought one for this recipe. A food processor is not necessary
for the preparation of this recipe, but it will take longer without.
Fit the steel knife blade into the work bowl of the food processor. Process
onion until chopped in 1/4-inch pieces. Melt margarine in a medium skillet.
Saute onion in skillet until tender. With steel knife blade still attached,
process eggs, jelly and cream cheese until smooth, about 30 seconds. Pour
mixture into skillet with onions and scramble until eggs are dry.
Recipe By : Jo Merrill
From: "Jim Sposato" Date:
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
A Message from our Provider:
“Sin: it seemed like a good idea at the time”