| 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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