Subj: Framepat's Cheesy Beef Tongue
From: EBWATERS
Cheesy Tongue on Rice
In heavy saucepan, toss 8 oz. sharp process American
cheese, sherdded, with 1/2 tsp. dry
mustard. Add 3/4 c. milk. Stir over low heat till
cheese melts and is smooth. Stir in 1/2
tsp. Worcestershire sauce and dash cayenne. Stir small
amount of hot mixture into 1
well-beaten egg. Return to hot mixture. Stir in 1
1/2 c. cooked tongue cut in thin strips
3 in. long. Cook and stir over low heat till mixture
is thick and creamy. Serve over
cooked rice. Serve 4.
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