| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Jewish | Sauce | 4 | Servings |
INGREDIENTS
| 1 | pt | Sour cream |
| 1 | Stick butter | |
| 1 | Egg yolk | |
| 4 | oz | Grated Parmesan cheese |
| Miller's or Haolam | ||
| available | ||
| 2 | T | Parsley flakes |
INSTRUCTIONS
From: FranKOFK@aol.com Date: Mon, 15 Jul 1996 10:57:46 -0400 On a very low flame, heat up the butter and sour cream and parsley flakes until combined. Heat until hot but not boiling. Remove from flame and immediately stir in slightly beaten egg yolk and cheese. This recipe, on further analysis, is too difficult for a person on crutches. Have your children make it. JEWISH-FOOD digest 259 From the Jewish Food recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
A Message from our Provider:
“Rainbows – a gift from God”
Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 562
Calories From Fat: 483
Total Fat: 54.9g
Cholesterol: 190.8mg
Sodium: 531.6mg
Potassium: 219.4mg
Carbohydrates: 4.7g
Fiber: <1g
Sugar: 3.6g
Protein: 14.2g