| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Appetizers |
1 |
Servings |
INGREDIENTS
| 1/2 |
c |
Butter |
| 2 |
c |
Shredded cheddar cheese |
| 1 |
|
Egg yolk |
| 1 |
|
Egg white; stiffly beaten |
|
|
Sliced white bread; cut into 1-1/2 inch squares |
| 30 |
|
Shrimp; cooked and cleaned |
INSTRUCTIONS
Cream butter and cheese; blend in egg yolk. Fold in stiffly beaten egg
white. Arrange bread squares on ungreased cookie sheet.
Top each with a shrimp and cover with rounded teaspoonful of cheese
mixture.
Bake at 350 degrees for 15 to 18 minutes, until golden brown.
TIP: May be refrigerated up to 24 hours before baking.
Notes: This cookbook was acquired at a junk sale. It captured my interest
because of the annotated comments beside the recipes. The original owner
had made comments or just check marks beside certain recipes. I will
include these as I scan.
Recipe by: The Pillsbury Family Cookbook (1963)
Posted to MC-Recipe Digest V1 #931 by "Eugene Johnston"
<ejohnston@mailexcite.com> on Nov 29, 1997
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