|
Title: Creole Eggs Categories: None Yield: 1 Servings 8 Hard-boiled eggs; (about 1 -per person), peeled and -sliced 3/4 c Chopped onion 1 c Chopped celery 1 lg Bell pepper; chopped Bacon drippings 1 cn (8 ounce) tomato sauce 1 cn (10-1/2 ounce) Campbell's -cream of celery soup Saut‚ onion, celery and bell pepper in bacon drippings. Do not let brown. Add tomato sauce and celery soup. Simmer until well blended. Then, in a casserole, spread a layer of the sauce and a layer of sliced hard-boiled eggs. Repeat layers with sauce as top layer. Heat in 300øF oven for 30 minutes before serving. This is good with broiled chicken or ham and may be made in the morning before serving at evening meal. Serves 8. Posted to MM-Recipes Digest by Magda 1998, converted by MM_Buster v2.0l. |