| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
American |
Eggs |
4 |
Servings |
INGREDIENTS
| 1 |
tb |
Butter |
| 2 |
tb |
Parmesan cheese |
| 6 |
|
Eggs |
| 1/2 |
c |
Half and half (that's half milk; half cream for the non-Americans) |
| 1/4 |
c |
Grated Parmesan |
| 1 |
ts |
Prepared mustard |
| 1/2 |
ts |
Salt |
| 1/2 |
ts |
Cayenne |
| 1 |
ds |
Nutmeg |
| 1/2 |
lb |
Sharp Cheddar; cut into small pieces |
| 10 |
oz |
Cream cheese; cut into small pieces |
| 1/2 |
c |
Calendula petals |
INSTRUCTIONS
From: arielle@bonkers.taronga.com (Stephanie da Silva)
Date: Sat, 22 Apr 1995 11:28:04 GMT
Spread butter inside a 5 cup souffle dish. Sprinkle with the 2 tablespoons
Parmesan.
Beat eggs, 1/4 cup Parmesan, half and half, mustard, salt, cayenne and
nutmeg in a blender until smooth. While motor is still running, add
Cheddar piece by piece, then the cream cheese. Pour into prepared dish and
stir in calendula petals.
Bake for 45 to 50 minutes at 375F, or until top is golden brown and
slightly cracked. Serve immediately, garnishing with more calendula
blossoms.
REC.FOOD.RECIPES ARCHIVES
/MISC
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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