| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Eggs | Cajun | Cajun | 6 | Servings |
INGREDIENTS
| 4 | tb | Thinly sliced onions |
| 4 | tb | Butter |
| 8 | tb | Thinly sliced green pepper |
| 1/2 | c | Sliced mushrooms |
| 18 | sm | Green olives |
| 1 | c | Chicken or beef stock |
| 2 1/2 | c | Cooked tomatoes; with liquid res |
| 1/2 | ts | TABASCO pepper sauce |
| 1 | Whole clove | |
| Salt and black pepper to taste | ||
| 6 | Eggs | |
| Nutmeg |
INSTRUCTIONS
In large shallow earthenware casserole, saut, onions in butter 2 minutes. Add green pepper and cook gently 5 minutes, stirring constantly. Add mushrooms and olives and continue cooking 5 to 6 minutes, stirring occasionally. Add remaining ingredients; cover and simmer 20 minutes. Remove cover and carefully drop in eggs, one at a time. Allow eggs to poach until whites are firm. Dust yolks with few grains of nutmeg and serve from casserole. Typos By Jim Kirk - captain@iquest.net by Pat Pate patpate@tenet.edu on Sep 11, 1993 Posted to MM-Recipes Digest V4 #280 by Jim Kirk <captain@iquest.net> on Oct 24, 1997
A Message from our Provider:
“Jesus rights wrongs”