Cheese Tomato Supper Dish
|Butter/Margarine||2⁄3 Cup (10.67 tbs)|
|Minced onion||1⁄4 Cup (4 tbs)|
|Mushrooms||1 Cup (16 tbs), cleaned and sliced|
|Dry mustard||1⁄2 Teaspoon|
|Cayenne pepper grains||To Taste|
|Milk||1⁄2 Cup (8 tbs)|
|Worcestershire sauce||1⁄2 Teaspoon|
|Condensed tomato soup||10 3⁄4 Ounce (1 Can)|
|Sharp cheddar cheese||3⁄4 Pound, shredded|
|Hard-cooked eggs||6 , cut into quarters lengthwise|
|Minced parsley||1 Tablespoon|
1. Heat butter in cooking pan of chafing dish over medium heat. Add onion and mushrooms. Cook over medium heat, stirring occasionally, until mushrooms are tender. With a slotted spoon, remove mushrooms to a bowl; set aside.
2. Blend a mixture of flour, dry mustard, salt, and Cayenne pepper into cooking pan. Heat until mixture bubbles and remove from heat.
3. Gradually add milk, Worcestershire sauce, and condensed soup while stirring. Place cooking pan over simmering water. Add cheese all at once, and stir until cheese is melted.
4. Blend in the hard-cooked eggs and reserved mushrooms. Garnish with parsley and serve with toast fingers or bread sticks.