|Butter/Margarine||1⁄3 Cup (5.33 tbs)|
|Chopped celery||1⁄2 Cup (8 tbs)|
|Chopped green pepper||1⁄4 Cup (4 tbs)|
|Flour||1⁄3 Cup (5.33 tbs)|
|Salt||7 1⁄2 Teaspoon|
|Milk||3 Cup (48 tbs)|
|Chopped pimento||2 Tablespoon|
Melt butter in saucepan; add celery and green pep- per.
Cook slowly until vegetables are tender.
Blend in flour and salt.
Add milk; cook, stirring constantly, until thickened.
Add eggs and pimento; heat.
Serve on hot buttered toast points or biscuits.
Calories 275 Calories from Fat 178
% Daily Value*
Total Fat 20 g30.7%
Saturated Fat 10.4 g52.1%
Trans Fat 0 g
Cholesterol 279.9 mg93.3%
Sodium 2548.6 mg106.2%
Total Carbohydrates 13 g4.2%
Dietary Fiber 0.54 g2.2%
Sugars 7.1 g
Protein 12 g23.6%
Vitamin A 19.2% Vitamin C 15.1%
Calcium 16.7% Iron 6.6%
*Based on a 2000 Calorie diet