| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Cheese/eggs, Desserts |
4 |
Servings |
INGREDIENTS
| 10 1/2 |
oz |
Tomato soup |
| 1/4 |
ts |
Dry mustard |
| 1/2 |
lb |
Sharp cheese, cut in pieces |
| 1 |
|
Egg, slightly beaten |
INSTRUCTIONS
Melt butter in skillet, stir in cheese and melt. Add seasonings. Add cream
slowly. Remove skillet from fire and beat in egg. Serve hot on thin toast.
Makes 4 servings.
From the cookbook that came with my mom's Maytag Stove ~ 1949.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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