| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Spanish | Cheese/eggs | 4 | Servings |
INGREDIENTS
| 6 | Hard-cooked eggs | |
| 1/4 | c | Mayonnaise or salad dressing |
| 1 | ts | Prepared mustard |
| 1/2 | c | Chopped onion |
| 1/4 | c | Chopped green pepper |
| 2 | tb | Butter or margarine |
| 2 | tb | All-purpose flour |
| 2 | ts | Sugar |
| 1 | 28 oz. can tomatoes,cut up | |
| 1 | Bay leaf | |
| 1/4 | c | Fine dry bread crumbs |
| 1 | tb | Butter, melted |
INSTRUCTIONS
Halve eggs lengthwise. Remove yolks and mash; stir in mayonnaise, mustard, and 1/8 teaspoon salt. Stuff egg whites with yolk mixture. Arrange egg halves in a 10x6x2 inch baking dish. Cook onion and green pepper in 2 tbsp. butter till tender. Stir in flour, sugar, 1/2 tsp. salt, and dash of pepper. Add undrained tomatoes and bay leaf. Cook and stir till bubbly. Cook and stir 2 minutes more. Remove bay leaf; pour over eggs. Toss together crumbs and 1 tbsp. melted butter; sprinkle atop. Bake in a 350F oven about 25 minutes. Let stand 5 to 10 minutes. Serves 4, Posted to MM-Recipes Digest V3 #255 Date: Wed, 18 Sep 1996 00:25:55 -0400 From: Cindy J Hartlin <chartlin@localhost.total.net.idiscover.net>
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