| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy, Meats |
|
Eggs |
12 |
Servings |
INGREDIENTS
| 16 |
|
Eggs |
| 1/4 |
ts |
Salt |
| 1 |
c |
Evaporated milk |
| 1/2 |
c |
Butter; melted |
| 4 |
sl |
Bacon; diced |
| 1/2 |
lb |
Chipped beef; shredded |
| 1/2 |
c |
Butter |
| 1 |
cn |
(8-oz) sliced mushrooms; drained |
| 1/2 |
c |
Flour |
|
|
Pepper to taste |
| 1 |
qt |
Milk |
INSTRUCTIONS
SAUCE
Saut. bacon. Remove pan from heat and drain grease. Add chipped beef,
butter and mushrooms to pan with bacon. Sprinkle flour and pepper over
mixture. Gradually stir in milk. Cook until sauce is thickened and smooth.
Stir constantly. Set aside. Combine eggs with salt and milk. Scramble in
butter in a large skillet. In a 9x13 casserole dish, alternate layers of
1/2 eggs, 1/2 sauce, 1/2 eggs, 1/2 sauce. Cover with foil or casserole lid
and bake at 275° for 1 hour. Yield: 12 servings,
ELAINE SCHUPPE
MEMPHIS, TN
From <Traditions: A Taste of the Good Life>, by the Little Rock (AR) Junior
League. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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