| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
American |
Eggs |
4 |
Servings |
INGREDIENTS
| 6 |
|
Hard boiled eggs |
|
|
Grated American cheese |
| 1/2 |
|
Stick butter; melted |
| 1/2 |
lg |
Onion; chopped |
| 2 |
tb |
Green pepper; chopped |
| 1/2 |
cn |
Tomato paste |
| 1 |
cn |
Tomato sauce |
| 2 |
tb |
Parsley; chopped |
|
|
Salt & pepper |
| 1 |
c |
Water |
INSTRUCTIONS
Cut eggs lengthwise; remove yolks, mash and stuff back into whites
according to your favorite recipe. Set aside.
Cook onions and green pepper in butter until transparent. Add tomato paste
and sauce; cook until tomato separates from grease. Add water and cook
slowly for about 20 minutes. Add parsley, salt and pepper to taste. Place
stuffed eggs in buttered casserole; pour tomato mixture over them. Sprinkle
generously with grated cheese. Bake about 20 minutes in moderate oven.
From <A Taste of Louisiana>. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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