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CREOLE EGGS

Category:    Breakfast, Cheese
Yield:6 servings
 
--------------------------------WHITE SAUCE--------------------------------
      4 tb Butter                            1/2 ts Salt
      4 tb Flour                             1/4 ts Pepper
      2 c  Milk                          

--------------------------------TOMATO SAUCE--------------------------------
      4 tb Butter                              1 ea Garlic clove, mashed
      4 tb Chopped onion                   2 1/2 c  Canned tomatoes
      4 tb Chopped green pepper                1 tb Chili powder (or more)

-------------------------------------.-------------------------------------
      8 ea Hardboiled eggs                     1 c  Cracker crumbs (9 crackers)
      1 c  Grated American cheese         
 
  NOTE: Drizzle melted butter over crumbs. Cook white sauce until smooth--set
  aside.  Prepare Tomato Sauce by melting 4 tablespoons butter and cook
  onion, pepper until soft; add tomatoes, garlic and chili powder. Cook until
  thick, add a pinch of soda. Add white sauce to this sauce. Place alternate
  layers of sauce and sliced cooked eggs in a greased casserole. Top with
  cheese and crumbs.  Bake at 350F 15-20 minutes.  Serve over rice or Chinese
  noodles. Serves 6.
   From le Livre de la Cuisine de Lafayette - Submitted by Mrs. F. D. Rippy
 

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