DEVILED FISH BROILone tsp. dehydrated onion flakes
1/4 tsp. Crimson Hot sauce
1/2 tsp. Worcestershire sauce
1/2 tsp. soy sauce
eight oz. uncooked fish fillet
one tbsp. ready mustard
1/2 tsp. parsley, fresh, minced
Combine all components besides fish. Combine well. Brush on each sides of fish. Broil till fish flakes effortlessly with fork.
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DIET PIZZA
two oz. cheese
1/4 c. mushrooms, sliced
Pinch of garlic powder
Pinch of oregano
Tomato sauce or catsup (optional)
Put mushrooms on toast and cover with cheese. Sprinkle with seasonings. Broil in oven till cheese is hot and bubbly.
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DITER'S DIP 1 (8 oz.) cottage cheese
1 (6 to 7 oz.) white tuna, packed in drinking water
3 tbsp. chopped pimento
2 tsp. grated onion
Salt & pepper to taste
Blend cottage cheese until smooth and soft. Use blender or electric mixer. Drain and flake tuna. Mix with cottage cheese and seasonings.
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DIETER'S DRESSING
1/2 c. tarragon vinegar
one celery stalk, cut up
one clove garlic
1 tsp. paprika
one med. dill pickle
6 sprigs parsley
1 tbsp. Worcestershire sauce
one tsp. prepared mustard
Place all ingredients in a blender in order listed. Include and run on high speed until vegetables are chopped.
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DILLY TUNA SALAD
one (20 oz.) can pineapple chunks
1 (six oz.) can tuna, drained
1 c. cucumbers, sliced
1/3 c. imitation mayonnaise
1/2 tsp. seasoned salt
1/4 tsp. dill seed
Drain pineapple, reserving 2 tablespoons of juice. Mix all components besides dill seed. Line salad bowl with crisp salad greens. Add above mixed ingredients. Sprinkle with dill seed.
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DIPPIN PEAS SALAD
1 med. pear
1/2 c. cottage cheese
one tsp. orange juice concentrate, thawed
1 to two tbsp. skim milk
Cut pear into wedges. Place cottage cheese and orange juice in blender. Blend till smooth, adding milk as needed. Mixture should be very thick. Pour into small dish. Use pear wedges to scoop up cottage cheese mixture. Makes one salad.
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EGG SALAD
3 hard boiled eggs
3 oz. cottage cheese
1 tsp. mustard
1 tbsp. chopped onion
one tbsp. dill cubes
Crazy salt
Pepper
Finely chopped celery
Finely chop eggs. Combine all together. Makes lunch for two. Good on sandwich with tomato. Vary seasoning to suit your taste.
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FRUIT 'N BREAD PUDDING3 slices enriched white bread
one 1/2 med. bananas, peeled and sliced
1/2 c. sliced peaches with juice
1/2 c. cranberries
1/2 c. brown sugar replacement
1/2 tsp. ground cinnamon
1/3 c. water
1/2 tsp. banana extract
1/2 tsp. brandy extract
Grated nutmeg (optional)
On baking sheet toast bread at 325 degrees until dry. Cut toast into cubes. Mix toast cubes and fruits. Dissolve brown sugar and cinnamon in drinking water. Add extracts. Pour over fruit mixture, turn with spatula till well coated. Let stand 5 minutes. Turn again, scraping down sides of bowl. Place mixture in one-quart size oven-proof casserole. Bake uncovered for 30 minutes. Serve warm with dusting of grated nutmeg. Makes three servings.
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FRUITED CHICKEN SALAD
3 oz. blended cottage cheese
2 tbsp. skim milk
1 tbsp. cider vinegar
2 tsp. grated onion
1 tsp. salt
1 med. green pear, cubed
one med. apple, cubed
one c. chopped celery
Lettuce leaves
Mix celery, apple, pear, chicken, and salt until smooth. Add onion, vinegar, milk, and cheese and toss. Serve on lettuce leaves. Makes three sandwiches.
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HERB SEASONED BROCCOLI
1/2 c. water
1 pkg. instant chicken broth and seasoning combine
2 c. broccoli spears
1/2 tsp. marjoram
1/2 tsp. basil
1/4 tsp. onion powder
Dash of nutmeg
1 tbsp. margarine
2 tsp. lemon juice
Mix drinking water and broth mixture. Add broccoli, sprinkle with seasonings. Cover, bring to boil, simmer six minutes until tender. Drain. Divide on plates. Top with margarine and lemon juice. 2 servings.
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HERBED FISH FILLETS
1 lb. fillets
1/2 tsp. salt
Dash of garlic powder
1/4 oz. drained chopped mushrooms
1/8 tsp. ground thyme
1/2 tsp. onion powder
Dash of black pepper
1/2 tsp. dried parsley
1 tbsp. nonfat dry milk
one tbsp. water
1/2 tsp. lemon juice
Sprinkle fish with salt and garlic powder. Combine remaining components and spread over fish. Bake at 350 degrees for 20 minutes, until fish flakes with fork.
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HOT OPEN FACED BEEF SANDWICHone tbsp. bouillon liquid
one lb. lean ground beef
one c. chopped green pepper
one c. chopped onion
1 c. diet plan catsup
two tbsp. ready mustard
Artificial sweetener to equal one tsp. sugar
1 tbsp. vinegar
Toasted bread
Brown beef in bouillon. Meanwhile, prepare the vegetable mixture. Mix remaining ingredients. May prepare ahead to allow seasonings to blend. Add vegetable mixture to beef. Turn heat on low and simmer covered for 30 minutes. Toast bread and spoon mixture over.
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IMITATION BAKED POTATOESone ( oz.) pkg. frozen cauliflower
one packet instant chicken bouillon
one tsp. new chopped parsley
1 tbsp. skim milk
1 c. drinking water
Dissolve bouillon in water, add cauliflower, and cook. Place in blender with other ingredients. Do not over blend.
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LEMON--PINEAPPLE MOLD1 envelope lemon gelatin
1 envelope lime gelatin
1 c. buttermilk
1 c. cottage cheese
one 1/2 c. boiling drinking water
1 1/2 c. crushed pineapple
Dissolve gelatin in boiling water. Combine cheese and buttermilk in blender till smooth. Pour into gelatin mixture. Add crushed pineapple. Let set in refrigerator until firm.
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MARY JO'S CONGEALED SALADtwo envelopes unflavored gelatin
1 grapefruit, peeled and sectioned
one c. boiling drinking water
1 c. diet plan ginger ale
1/2 c. lemon juice
2 envelopes Sweet'N Low
four tsp. vinegar
1/2 tsp. salt
two c. shredded cabbage
Soften gelatin in lemon juice. Add boiling water stirring to dissolve gelatin. Add diet plan ginger ale, Sweet'N Low, vinegar and salt. Let chill. When it begins to thicken, fold in grapefruit and cabbage.
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MEAT LOAF1 lb. ground chuck
one c. evaporated skimmed milk
1 tbsp. dehydrated onion flakes
1/2 tsp. salt
1/4 tsp. pepper
1/4 tsp. dry mustard
1/4 tsp. sage
1/8 tsp. garlic salt
1/2 c. chopped celery
1 tbsp. Worcestershire sauce
Combine all ingredients and shape into a loaf. Bake on rack at 350 degrees for one to one 1/2 hours.
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MEXICAN SUPPER8 oz. ground hamburger (or veal)
1/3 c. chopped green pepper
1/4 head cabbage
1/2 c. onion
one c. tomato juice
Salt & pepper to taste
1 tsp. chili powder
Cook meat and green pepper in skillet. In blender, blend cabbage and onion. Drain cabbage mixture. In saucepan, put tomato juice, cabbage and veal mixtures. Add salt and pepper to taste. Add chili powder. Cook till cabbage is done.
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MOCK FRUIT CAKE1/3 c. instant non-fat milk
1/4 c. chilled orange juice
1/2 apple, cored and chopped
3/4 c. crimson currants
two tsp. lemon juice
1/4 tsp. cinnamon
1/8 tsp. maple extract
1/8 tsp. vanilla
Artificial sweetener to equal 6 tsp. sugar
2 oz. bread, toasted and grated
Preheat oven to 350 degrees. Mix milk and orange juice in large bowl. Whip till stiff by hand or mixer. Fold in remaining ingredients. Line loaf pan with wax paper. Pour components into pan and bake one hour. Remove and cool thoroughly. Divide in half.
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NEXT--DAY TURKEY AND RICE
1 egg, slightly beaten
1/2 c. cooked, enriched rice
two oz. cooked turkey
1/2 med. green pepper, chopped
one oz. onion, chopped
3/4 tsp. monosodium glutamate (optional)
1/4 tsp. soy sauce
Pinch garlic salt
Cook egg in non-stick skillet over medium heat. Cook until cooked throughout. Cut in bite-size pieces. Add all remaining ingredients; mix nicely. Cook until heated throughout. Makes 1 serving.
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ONION DIP6 oz. cottage cheese
2 1/2 tbsp. lemon juice
two tbsp. buttermilk
Dash of onion flakes
1/2 tsp. garlic salt
Cake coloring for looks
Blend till creamy. Serve with celery sticks or raw cauliflower.
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ONION FRIED CHICKEN1 broiler (two 1/2 to 3 lbs. cut up)
1 tsp. salt
1/2 tsp. pepper
two onions, peeled and sliced
1/2 c. drinking water
Skin chicken. Place chicken in non-stick pan. Sprinkle with salt and pepper, and location onion on top. Cover, cook on low heat for 30 minutes. Tilt lid so liquid will evaporate. Continue cooking for 20 minutes or till tender. Location chicken on platter. Return onions, add water, cook till thickened.
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ORIENTAL PORK BARBEQUE2 lbs. new center slice ham
six tbsp. soy sauce
1/2 tsp. garlic powder
two tsp. sherry flavoring
1/2 c. tomato sauce
1/4 c water
Trim fat away. Combine soy sauce, garlic, sherry, and tomato sauce. Pour over meat in flat pan. Let stand, covered, in refrigerator for three hours. Drain off marinade and pour into small pan. Add water and heat. Place meat under broiler or grill. Cook till browned. Serve scorching Bar-B-Q sauce with meat.
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ORIENTAL VEGETABLESFresh broccoli
Yellow squash
Zucchini squash
Onions
Bell pepper
Ginger
Garlic powder
Soy sauce
Mushrooms (optional)
Egg plant (optional)
Spray Teflon pan with Pam. Include and stir fry a few minutes. Add soy sauce, lower heat and simmer for about 20 minutes.
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OUR "MOUSSAKA"1 c. eggplant, peeled and sliced very thin
1/2 tsp. salt
1/2 tsp. pepper
1/4 tsp. oregano
six oz. ground beef, broiled and crumbled
one med. tomato, sliced
1 tbsp. vegetable oil
one slice enriched white bread, crumbled
Location eggplant flat on baking sheet. Sprinkle with salt, pepper and oregano. Bake at 350 degrees for 10 minutes, turning once. Place half of meat in baking dish. Spread half of eggplant on meat. Location half of tomato on eggplant. Repeat. Sprinkle oil on top. Sprinkle bread crumbs over casserole. Cover. Bake for 15 minutes or till heated throughout.
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PARMESAN CAULIFLOWER1 head cauliflower
Dash of Parmesan cheese
Cook cauliflower in boiling water about 15 minutes. Remove from drinking water and drain. Divide into flowerets. Top with Parmesan cheese.
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PICKLED BANANA PEPPERS1/2 c. drinking water
one c. vinegar
Artificial sweetener to = 1 cup sugar
Combine together and bring to a boil. Pour over pepper rings packed in jar. Approximately one quart.
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PICKLED OKRA
Garlic, 1 clove for each jarHot pepper, 1 for each jar
Dill seed, 1 tsp. for every jar
one qt. white vinegar or apple cider
1 c. drinking water
1/2 c. salt
Location garlic and pepper in bottom of scorching pint jars. Pack firmly with clean young okra pods. Stem end must be open. Add dill seed. After packing jars, bring drinking water, vinegar, and salt to boil. Simmer about 5 minutes and pour while scorching over okra. Seal immediately. Set 8 weeks.
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PINEAPPLE PORK CHOPS
6 pork chops
six pineapple rings (canned in own juice)
1/2 c. pineapple juice
1/4 tbsp. brown sugar substitute
1/4 tsp. cinnamon
Dash of rosemary leaves
1 c. celery, cut into strips
one green pepper, cut into strips
Trim all fat from meat. Brown meat on each sides in Pam-sprayed skillet. Remove chops. Clean pan of all fat. In skillet, combine pineapple juice and sugar substitute. Add cinnamon and rosemary. Place chops in pan. Sprinkle with salt and pepper. Add celery and canopy. Simmer about 30 minutes. Add green pepper strips. Place pineapple rings on every chop. Include and cook about 10 minutes longer. Arrange chops on serving platter. Place pineapple and pepper strips on top. Spoon juice over. Garnish with parsley.
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PINEAPPLE PUDDING3/4 c. dry non-fat milk
1 egg
30 drops liquid sweetener
one tsp. vanilla
1 sm. can crushed pineapple, drained but save juice
Add enough water to pineapple juice to make 1/2 cup. Combine all besides pineapple and cook till almost thick. Add pineapple and continue to cook till thick.
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POTATO SALAD2 pkgs. cauliflower
1/2 c. chopped celery
2 tbsp. dill salad cubes
one tbsp. chopped pimento
one tbsp. chopped bell pepper
2 tbsp. mustard
one tbsp. vinegar
2 tbsp. diet mayonnaise
Sweetener, salt and pepper to taste
Cook cauliflower. Mix all ingredients together. Better if you can let chill a few minutes before eating.
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PUMPKIN BREAD
1/2 c. pumpkin
one oz. bread
2/3 c. dry skim milk powder
two eggs
3 packs artificial sweetener
1/2 tsp. baking soda
1/4 tsp. cream of tartar
1/2 tsp. cinnamon
1/4 tsp. nutmeg
1/4 tsp. ginger
1/8 tsp. cloves
1/2 tsp. grated orange rind
Mix all ingredients in bowl with electric mixer till smooth. Pour into Pam sprayed loaf pan. Bake at 350 degrees for 30 to 45 minutes.
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ROAST BEEF SANDWICHthree oz. roast beef, diced
2 tbsp. chopped celery
1/8 tsp. chopped chives
1/2 tbsp. lemon juice
1/2 med. tomato, chopped
1/2 tsp. salt
1/4 tsp. pepper
1 tsp. diet plan mayonnaise
2 slices thin bread
Lettuce
Combine all ingredients except bread and lettuce. Mix well. Spread on one slice of bread. Top with lettuce and remaining bread.
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SALMON OR TUNA PUFFS8 oz. salmon or tuna, drained
1 c. skim milk
1/2 c. mushrooms, sliced
1/4 c. green pepper or pimento, chopped
Salt and pepper to taste
2 eggs, separated
Mix fish, skim milk, mushrooms, and green pepper. Bake at 375 degrees. Meanwhile, beat egg whites with a dash of salt till stiff. Beat egg yolks, fold whites into yolks a little at a time. Pour over hot mixture and return to oven for another 20 minutes.
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SHEPHERD'S PIE6 oz. cooked roast beef, cubed
Butter salt
Pepper
one tbsp. dehydrated onion
two beef bouillon cubes
three to 4 oz. mashed cauliflower
Dissolve bouillon in enough drinking water to make a gravy. Place all in a small baking dish, include with cauliflower. Bake at 350 degrees. Bake until thoroughly heated and cauliflower is browned.
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SKILLET EGGS1/4 c. tomato juice
1/8 tsp. pepper
two eggs
1/4 tsp. salt
1/4 tsp. parsley flakes
In skillet, combine all ingredients except eggs. Stir over moderate heat until mixture comes to a boil. Add eggs, one at a time. Cook over moderate heat basting with tomato juice. Baste until eggs are set. About four minutes.
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SOUTHERN CELERY FISH SALADsix c. thinly sliced celery
1/2 c. sliced med. onion
1/2 c. diet plan mayonnaise
1 tsp. salt
1/4 tsp. pepper
2 lbs. fillet of sole or flounder, cooked, chunked, and chilled
1 1/2 c. orange sections
Mix all components besides fish and orange. Combine nicely. Add fish and orange, toss lightly. Serve on lettuce leaves. Garnish with tomato wedges and radish roses if desired.
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SPAGHETTI12 oz. tomato juice
1 lg. can mushrooms, stems and pieces
Salt to taste
Garlic to taste
Oregano to taste
Dehydrated onion flakes
1 lg. green pepper, diced
2 cans bean sprouts
Cook all ingredients in covered saucepan. Cook till mixture thickens. Add bean sprouts; simmer 10 minutes. Sauce will usually taste better after sitting over night in refrigerator.
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SPANISH STRING BEANS1 sm. jar pimento
1/4 tsp. onion flakes
two tbsp. skim milk solids
1/2 c. chicken bouillon
one (9 oz.) pkg. frozen French style green beans
Simmer pimentos, onion flakes and skim milk. Simmer in chicken bouillon for 10 minutes. Add frozen beans, include and cook till beans are done. Do not over cook beans.
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SPICY APPLE TWISTone sm. apple
2 thin slices white bread
Cinnamon and Sweet'N Low mixture
Peel, core and cut apple in quarters. Roll bread very thin. Cut off crusts. Sprinkle bread with cinnamon and Sweet'N Low mixture. Cut every slice of bread in four strips. Place 2 strips together with a little water. Now form two strips. Wrap brad around apple slice. Sprinkle generously with cinnamon and Sweet'N Low. Place in Pam sprayed pan. Bake at 450 degrees for 10 to 15 minutes.
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SQUASH PICKLES2 lb. squash
4 lg. onions
1/4 c. salt
two c. vinegar
one tsp. celery seed
1 tsp. turmeric
1 tsp. mustard seed
Diet sweetener to equal two cups sugar
Cover squash and onions and salt with cold drinking water. Let set 2 hours. Drain. Mix all components together and let set 2 hours longer. Bring to a boil for 5 minutes and pack in hot jars.
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STRAWBERRY CHIFFON PIE1 c. crushed pineapple, unsweetened
12 strawberries
1 pkg. O-Zenta strawberry gelatin
seven pkgs. artificial sweetener
1 c. evaporated skim milk, chilled
one tbsp. lemon juice
one 1/2 tsp. vanilla
1 tsp. almond extract
Bring pineapple to boil. Stir in strawberries, gelatin, and sweetener. Stir until gelatin is dissolved. Whip milk and lemon juice in chilled bowl till frothy. Add extracts and beat until stiff. Add gelatin mixture slowly to whipped milk. Pile into 10 inch pie plate and refrigerate. Garnish with additional strawberries.
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STRAWBERRY FRUIT SQUAREStwo envelopes dietetic strawberry gelatin
1 c. boiling water
one c. crushed pineapple, in own juice
one ripe banana, finely diced
six oz. plain yogurt
one envelope Sweet'N Low
Dissolve gelatin in boiling drinking water. Add juice drained from pineapple with cold drinking water. Enough cold water to equal one cup liquid. Add pineapple and banana. Pour 1/2 into one quart bowl. Chill until firm. Spread evenly with plain yogurt mixed with sugar substitute. Place bowl in freezer for 30 minutes till yogurt is firmer. Pour remaining gelatin, very carefully, on top. Chill till firm. Cut in squares.
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STRAWBERRY-ORANGE DELIGHT1/2 c. unsweetened orange juice
24 unsweetened strawberries
Artificial sweetener to equal 2 tsp. Sugar
Blend in blender and freeze till firm.
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SWEET 'N SOUR CABBAGE
four c. shredded cabbage
three oz. ham
2 tbsp. artificial brown sugar
one tbsp. flour
1/4 c. water
1/3 c. vinegar
one sm. onion, sliced
two cloves
Salt and pepper to taste
Cook cabbage in boiling salted water approximately seven minutes. Add sugar and flour to small amount of bouillon; blend. Add the 1/4 cup drinking water, vinegar, and seasonings. Cook until thick. Add onion, diced ham, and cabbage. Heat thoroughly.
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SWEET AND SOUR CAULIFLOWER1 c. new cauliflower, bite size pieces
one c. boiling drinking water
1/2 tsp. salt
one tbsp. brown sugar replacement
2 tsp. lemon juice
1 tsp. margarine
Place cauliflower, water and salt in saucepan. Cook over medium heat covered. Cook for 10 minutes or until just barely tender. Drain. Mix brown sugar replacement, lemon juice and margarine. Mix in custard cup over scorching water. When blended, pour over cauliflower.
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TACOS
5 oz. raw ground veal (can also use lean beef)
one tsp. chili powder
one tsp. dehydrated onion
1/4 tsp. salt
1/4 tsp. onion powder
1/4 tsp. paprika
Dash Red Hot sauce
1 oz. bread (1 slice)
1/2 c. shredded lettuce
1 tbsp. pimento dressing
one (seven oz.) jar pimento, drained
two tbsp. vinegar
2 tbsp. ready mustard
Artificial sweetener equal to 4 tsp. sugar
Brown meat in Pam sprayed skillet. Add seasonings and cook 5 minutes. Remove meat from skillet. Toast bread lightly. Spread meat mixture over 1/2 of the slice. Fold and hold in location with toothpick. Combine lettuce and pimento dressing. Include taco. Makes one serving. Pimento Dressing: Combine pimento, vinegar and mustard. Add sweetener. Blend till smooth. Store in refrigerator and use as desired. Makes 1 cup.
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THOUSAND ISLAND DRESSING
4 oz. tomato juice
two tbsp. vinegar1/4 c. finely chopped green pepper
one tsp. Worcestershire sauce
1/2 tsp. salt
1/2 tsp. dry mustard
Garlic salt to taste
three tbsp. finely diced dill pickle
three tbsp. finely diced pimento
2 tsp. finely minced parsley
1/4 tsp. liquid sugar substitute
Blend and store in refrigerator. Use as needed.
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TUNA A LA KING
one (3 oz.) can tuna
2 oz. skimmed milk
Salt and pepper
1/2 sm. can mushrooms (stems and pieces)
Bread, toasted
Drain mushrooms and place into blender. Add milk and seasonings and puree'. Heat in saucepan with tuna. Pour over toast.
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TUNA CASSEROLEone (6 oz.) drained tuna
two oz. grated cheese
1 egg
one c. asparagus
two ribs celery, chopped
Combine all ingredients. Bake in lightly greased pan at 350 degrees until dry.
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TUNA SALADtwo oz. tuna, drained
2 tbsp. low-cal Thousand Island dressing
one stalk celery, chopped
1 hard boiled egg
3 oz. cottage cheese
Combine all components and serve on lettuce leaf or bread.
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TURKEY AND POTATO SALAD4 oz. cooked turkey or chicken, bite size pieces
1 (three oz.) boiled potato, chopped
1 tbsp. mayonnaise
one tsp. chopped pimento
1/2 tsp. dehydrated parsley flakes
1/2 tsp. nutmeg
1/2 tsp. sage
1/4 tsp. salt
Dash of pepper
Lettuce leaves
Mix all components except lettuce; mix well. Chill. Serve on lettuce leaves. Makes one serving.
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TURKEY CASSEROLE1/2 c. cooked, enriched noodles
4 oz. cooked turkey, bite-size pieces
1/2 c. green beans, divided
1/4 c. canned, sliced mushrooms
1 oz. red onion, chopped
one tsp. chopped pimento
1/4 tsp. nutmeg
1/4 tsp. salt
two tbsp. skim milk
Combine noodles, turkey, 1/4 cup green beans, and mushrooms. Add onion, pimento, nutmeg and salt. Pour into baking dish. In blender, mix remaining green beans and milk. Combine until smooth. Add green bean sauce to casserole. Mix nicely. Bake at 350 degrees for 20 minutes. 1 serving.
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VEAL STEW-PENDOUS2 lb. veal, cut into cubes
12 oz. tomato juice
one pkg. frozen peas
one pkg. French style green beans
one pkg. zucchini slices
1 tbsp. minced onions
1 tbsp. granulated brown sugar (twin)
Garlic powder, salt and pepper to taste
1/2 tsp. cinnamon
Brown meat in lightly greased pan. Combine with tomato juice, onion, salt, and pepper. Simmer until meat is tender or pressure cook about 10 minutes. Add frozen vegetables, and simmer until vegetables are done. Add garlic powder, brown sugar substitute, and cinnamon. Serves 6.
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VELVIA'S MIXED SALAD1/2 head lettuce, chopped
two slices pineapple, in own juice
4 oz. diced chicken
one boiled egg
four radish, diced
1/2 med. onion, diced
1 tbsp. diet mayonnaise
Combine all ingredients and mix well.
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ZIPPY TOMATO RELISH12 ripe tomatoes, chopped in large pieces
2 big onions, chopped in large pieces
2 bell peppers or 5 sweet banana peppers, chopped in large pieces
two c. vinegar
Artificial sweetener to equal two cups sugar
2 tbsp. salt
Combine all components and simmer about 2 hours.
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MACARONI AND CHEESE1/2 c. non-fat skim milk
one oz. cheese
one oz. bread
Salt & pepper to taste
Dash of paprika
Dash of mustard
Dash of cayenne
one egg, separated
Heat milk (do not boil), add cheese, bread, and seasonings. As soon as cheese melts, remove from heat. Add beaten egg yolks. Beat whites stiff and fold in. Bake at 350 degrees for 25 minutes until brown.
