Title: THE RECIPE FILE

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Pasta, Seafood and Eggs:
Brunch Eggs

from Little Rock Cooks...
Recipes Handed Down from Generation to Generation


INGREDIENTS:
8-ounce can sliced mushrooms, drained
1/2 cup butter
12 hard-cooked eggs, chopped fine
1 can mushroom soup, undiluted
1/2 cup milk
2 tablespoons Worcestershire sauce
1/3 cup lemon juice
2 packages dried beef, chopped fine
Salt and pepper to taste
Tabasco to taste
TO PREPARE:

Sauté mushrooms in butter.  Add remaining ingredients; blend well and heat.  If mixture is too thin, thicken with a paste of 2 tablespoons flour and 1/4 cup milk.  This recipe is best served over toast points or English muffins.

SERVES: 8-10



Copyright 1972 The Junior League of Little Rock, Inc.  All rights reserved.

To purchase copies of Little Rock Cooks, call the Junior League of Little Rock at (501) 666-0658 or order by mail at P.O. Box 7453, Little Rock, AR 72217.  The cost is $18.95 plus $4.00 shipping/handling for first book ($2.00 each additional book).  You may also purchase copies of any of the Junior League of Little Rock cookbooks through their website.

The Junior League of Little Rock, Inc. is an organization of women committed to promoting voluntarism, developing the potential of women, and improving the community through the effective action and leadership of trained volunteers.  Its purpose is exclusively educational and charitable.  Proceeds from the sale of Little Rock Cooks support the projects and programs of the Junior League of Little Rock, Inc.
 

   

 
 

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