| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Dairy, Eggs, Grains |
|
Vegetables, Heirloom, Cheese/eggs |
4 |
Servings |
INGREDIENTS
| 3 |
tb |
Butter or margarine |
| 3 |
tb |
Flour |
| 1/2 |
ts |
Salt |
|
|
Few grains cayenne |
| 1 |
c |
Tomato juice |
| 1 |
c |
Grated cheddar cheese |
| 3 |
|
Egg yolks |
| 3 |
|
Egg whites |
INSTRUCTIONS
Melt butter; blend in flour, salt and cayenne. Gradually add tomato juice.
Cook over hot water, stirring constantly until thick. Add cheese, then
slowly add beaten egg yolks; cool. Beat egg whites stiff, but not dry; fold
in. Pour into greased baking dish. Bake at 325F for 50 minutes. If
desired, pour mixture into individual baking dishes; bake at 325F for 30
minutes. Serves 4-6 Source: Heritage Recipes ch.
Posted to MM-Recipes Digest V3 #264
Date: Thu, 26 Sep 1996 17:57:33 -0400
From: Cindy J Hartlin <chartlin@total.net>
A Message from our Provider:
“Perhaps it takes a purer faith to praise God for unrealized blessings than for those we once enjoyed or those we enjoy now. #A.W. Tozer”