| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
|
1 |
Servings |
INGREDIENTS
| 12 |
|
Hard-boiled eggs; peeled |
| 5 |
tb |
Dairy sour cream |
| 1/4 |
ts |
Salt |
| 3 1/2 |
ts |
Prepared mustard; (use your favourite brand) |
| 4 |
tb |
Butter |
| 3/4 |
c |
Chopped green bell pepper |
| 1/2 |
c |
Chopped white or yellow onion |
| 1/2 |
c |
Chopped red bell pepper |
| 2 |
cn |
(10-1/2 ounce) Campbell's cream of mushroom soup |
| 1 1/2 |
c |
Dairy sour cream |
| 1/2 |
c |
Shredded cheddar cheese |
INSTRUCTIONS
SAUCE
Cut peeled eggs lengthways into halves. Carefully remove yolks and set
whites aside. In a small mixing bowl mash yolks and blend in sour cream,
mustard and salt. Fill whites with this yolk mixture. In a large iron
skillet melt butter until bubbling. Saut. green bell pepper, red bell
pepper and onion in butter until they just become tender (do not
over-saut.'). Remove from heat and stir in soup and sour cream. Spread
one-half the soup/sour cream mixture in the shallow baking dish (about
1-1/2 quart) and add eggs (cut side up) in single layer (the mixture, if
thick enough, will help somewhat keep the eggs from overturning, but if
some do, don't worry about it). Carefully pour remaining soup mixture over
top. Sprinkle with cheddar cheese and bake 20 minutes in oven at 350°F
until heated thoroughly and cheese melts. Serves 6 to 8.
Posted to MM-Recipes Digest by Magda <antigone@easynet.fr> on Oct 15,
1998, converted by MM_Buster v2.0l.
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