Title: THE RECIPE FILE
 
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Pasta, Seafood and Eggs:
Eggs Mornay

from River Road Recipes II...
A Second Helping


INGREDIENTS for Eggs:
2 cups white sauce
2/3 cup mayonnaise
1 cup shredded sharp cheese
1/2 cup grated Parmesan cheese
2 Tablespoons sherry
2 (10-ounce) packages frozen chopped spinach, cooked
6 eggs
TO PREPARE Eggs:

Prepare white sauce.  Combine mayonnaise, sharp cheese, Parmesan cheese and sherry.  Gradually add white sauce to this mixture.  Cover the bottoms of 6 individual casseroles with cooked spinach.  Place an egg in the center of each.  Top with sauce.  Bake at 350 degrees for 25 minutes.

INGREDIENTS for Medium White Sauce:

4 Tablespoons butter
4 Tablespoons flour
1 teaspoon salt
1/4 teaspoon pepper
2 cups milk
TO PREPARE Medium White Sauce:

Melt butter over low heat; add flour, salt and pepper; stir until well blended.  Remove from heat.  Gradually stir in milk and return to heat.  Cook, stirring constantly until thick and smooth.

SERVES: 6



Copyright 1994 The Junior League of Baton Rouge, Inc.  All rights reserved.

Visit The Junior League of Baton Rouge web site (http://www.juniorleaguebr.com) to purchase copies of River Road Recipes II and other fine cookbooks, or call (225) 924-0298.

The Junior League of Baton Rouge, Inc. is an organization of women committed to promoting voluntarism, developing the potential of women and to improving the community through the effective action and leadership of trained volunteers.  Its purpose is exclusively educational and charitable.  All proceeds from League fundraising efforts, including from the sale of River Road Recipes II, are returned to the community.
 

   

 
 

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