| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
Mexican |
Breakfast o, Breads, Muffins & r |
1 |
Servings |
INGREDIENTS
| 1 |
cn |
Cream of celery soup |
| 1/4 |
ts |
Cream of tartar |
| 6 |
|
Eggs — separated |
| 1 |
c |
Broccoli; cooked — chopped |
| 1/2 |
lb |
Bacon; cooked — crumbled |
| 1 |
c |
Cheese, cheddar — shredded |
INSTRUCTIONS
Preheat oven 350F. Oil jelly-roll pan (15x10); line with foil, extending 3"
beyond pan on each end. Oil and flour bottom and sides of foil. In saucepan
over medium heat, heat soup, stirring occassionally. Remvoe from heat. Beat
egg yolks. Stir some hot soup into yolks, then return to soup. Over low
heat, cook 1 minute, stirring constantly. Remove from heat. In bowl, beat
egg whites and cream of tartar until stiff peaks form. Fold soup mixture
into whites. Spread in jelly-roll pan. Bake 20 minutes until puffy and
browned. Invert onto waxed paper, gently remove foil. Sprinkle with cheese,
bacon, broccoli. With aid of waxed paper, roll up jelly-roll fashion,
starting at narrow side. Roll onto serving plate, serve at once.
Recipe By :
From: Western Mexican Cookbook
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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