| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Italy | 1 | Servings | |
INGREDIENTS
| 1/2 | c | Celery, diced |
| 2 | T | Chopped green pepper or |
| parsley | ||
| 1 | T | Onion, chopped fine |
| 1 | 4oz mushrooms drained | |
| chopped | ||
| 1/4 | c | Butter |
| 1 | T | Flour |
| 3/4 | c | Milk |
| 1/4 | lb | Charp Cheddar cheese, diced |
| 1/2 | t | Salt |
| 2 | t | Worcestershire sauce |
| 1 | T | Sherry |
| 6 | Hard cooked eggs, chopped | |
| 1/2 | lb | Thin spaghetti, cooked |
| 1 | Hard cooked egg, sliced | |
| 1/4 | c | Parmesan Cheese, grated |
INSTRUCTIONS
source: Wonderful world of Cooking Cook celery, green pepper, onion, and mushrooms in butter until tender. Blend in flour. Add milk. Cook stirring, until thickened. Stir in cheese, salt, Worchestershire, and sherry. Stir until cheese is melted. Add chopped eggs. Reheat. Serve over spaghetti. Garnish with sliced egg. Sprinkle with parmesan cheese serves 4 note: I like this served as a sauce over Spinach or green beans or grilled or baked fish. Posted to Recipe Archive - 19 Jan 97 by ted by: LeiG@aol.com on Sun, 19 Jan 9.
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Nutrition (calculated from recipe ingredients)
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Calories: 1581
Calories From Fat: 956
Total Fat: 107.5g
Cholesterol: 1661.8mg
Sodium: 3879.2mg
Potassium: 1777.9mg
Carbohydrates: 67.3g
Fiber: 11.6g
Sugar: 28.9g
Protein: 84.7g