INGREDIENTS

INSTRUCTIONS

Fiddleheads on Toast I: Cook fiddleheads; drain. Arrange on squares of
toasted bread or on toasted English muffin halves. Pour rich white
sauce with diced, hard-boiled eggs added over all. Serve sprinkled
with paprika.  Fiddleheads on Toast II: Cook fiddleheads; drain.
Arrange on toast  and top each serving with slices of crisp-fried bacon
and a generous  amount of white sauce, either plain or with cheese
added.  Fiddleheads on Toast III: Cook fiddleheads; drain. Roll
fiddleheads  in thin ham slices; broil and serve on toast or toasted
English  muffin halves with white sauce to pour over. Add cheese to the
white  sauce, if desired.  From The Wild Flavor by Marilyn Kluger.  Los
Angeles: Jeremy P.  Tarcher, Inc., 1984.  Pg. 250. ISBN 0-87477-338-5.
Typed for you by  Cathy Harned.  From Gemini's MASSIVE MealMaster
collection at www.synapse.com/~gemini

A Message from our Provider:

“There is hope. There is Jesus”