Deviled Eggs Mornay
|Milk||1 1⁄4 Cup (20 tbs)|
|Grated cheddar cheese||1 1⁄2 Cup (24 tbs)|
|Cooked pasta||1 Cup (16 tbs) (Shells)|
|Hard boiled eggs||6|
|Dry mustard||1 Teaspoon|
|Curry powder||1⁄2 Teaspoon|
|Butter||2 Tablespoon, melted|
|Green olives||4 , sliced|
Melt the butter in a 1 quart measuring glass for 20 seconds on the highest setting.
Stir in flour with a wire whisk.
Stir in milk gradually.
Cook for 3 minutes or until thick.
During cooking stir twice with whisk to give a smooth sauce.
Season with salt and pepper.
Add 1/2 cup of grated cheese and the cooked pasta.
Place in an ovenproof dish and keep it warm in a conventional oven.
Cut eggs in half lengthwise and remove yolks.
Mix yolks with mustard, curry powder, melted butter, and salt and pepper to taste.
Put mixture .
into egg-white halves.
Cover with Mornay sauce.
Arrange sliced olives on top of the sauce.
Top with and sprinkle with remaining cheese.
Cook uncovered on highest setting for 2 minutes to melt cheese.