| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs, Vegetables |
Vegetarian |
Main dish, Cheese/eggs, Ovo-lacto, Vegetarian |
6 |
Servings |
INGREDIENTS
| 1/4 |
c |
Onion, finely chopped |
| 2 |
tb |
Green pepper, finely chopped |
| 1/2 |
tb |
Butter or margarine |
| 10 3/4 |
oz |
Tomato soup, condensed |
| 8 |
oz |
Pasteurized process cheese (sharp Cheddar), shredded |
| 1/4 |
ts |
Dry mustard |
| 1/4 |
ts |
Worcestershire sauce |
| 6 |
sl |
Toast; cut diagonally |
INSTRUCTIONS
Cook onion and green pepper in fat until tender.
Heat soup in the top of a double boiler. Add cheese to soup and cook over
boiling water, stirring constantly, until cheese is melted and mixture is
smooth. Stir in mustard, worcestershire sauce, onion, and green pepper.
Serve over toast pieces. Garnish with a sprig of parsley, if desired.
Calories per 1/3 cup serving: About 250
Source: FOOD -- by U.S. Department of Agriculture
Typed for you by Karen Mintzias
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/usdafood.zip
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