Blushing Bunny

Ingredients

• 1 cup cheese, diced
• 1/2 teaspoon mustard
• 1 cup canned tomato soup
• Red pepper to taste
• 1 tablespoon butter
• 1/4 teaspoon salt
• 2 eggs
• Toast.

Method

1. 1

   Place cheese, butter, mustard, salt and pepper in double boiler.

2. 2

   Stir until the cheese is melted, add egg yolks and soup, and cook until smooth.

3. 3

   Do not allow mixture to boil.

4. 4

   Serve on toast.

Nutrition per serving

As published

This recipe was extracted from Anson County cook book (1928) by First Baptist Church (Wadesboro, N.C.), page 14. The excerpt below is the record exactly as published.

BLUSHING BUNNY 1 cup cheese, diced Vi teaspoon mustard 1 cup canned tomato soup Red pepper to taste 1 tablespoon butter • XA teaspoon salt 2 eggs Toast. Place cheese, butter, mustard, salt and pepper in double boiler. Stir until the cheese is melted, add egg yolks and soup, and cook until smooth. Do not allow mixture to boil. Serve on toast. — Mrs. H. B. Covington. CHEESE BALLS IV2 cups grated cheese % teaspoon salt 3 egg whites Dash of cayenne- pepper. Mix salt, pepper and cheese thoroughly together then add egg whites beaten stiff. Shape in small balls, roll in cracker dust, fry in deep fat and drain on brown paper. Serve with birds or boiled chicken. —Mrs. C. T. Pate, Purvis. WELSH RABBIT x4. lb. grated cheese V2 teaspoon salt M cup cream or milk 2 teaspoons butter . . V2 teaspoon mustard

Cook this with the app: pantry check, scaling, and the assistant.