| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Dutch | Penndutch, Cheese | 1 | Servings |
INGREDIENTS
| 1 | tb | Butter |
| 1 | Sm Onion, minced | |
| 1 | lb | Cheese |
| 1 | c | Milk |
| 1 | tb | Flour |
| 1 | c | Catsup |
| 1 | ts | Mustard, dry |
| 1 | tb | Worcestershire sauce |
| 1/2 | ts | Salt |
| 1/4 | ts | Paprika |
| 1 | Egg, well beaten |
INSTRUCTIONS
Cut cheese in small pieces. Melt the butter in top of a double boiler, add the onion and cook until onion is soft. Stir in the flour and blend; then gradually add the milk and mix well. Add the cheese and cook until the cheese has melted. Mix together the catsup, mustard, Worcestershire sauce, salt and paprika; add to cheese sauce and cook for 5 minutes. Stir in the egg and cook one minute longer. Serve at once on toast or crackers. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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