Egg Baskets With Dill Cheddar Sauce |
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Prep Time: 30 Minutes Cook Time: 20 Minutes |
Ready In: 50 Minutes Servings: 6 |
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These were from Pillsbury Cook-Off 1955; they look good. Ingredients:
1/2 cup shortening, crisco |
1 1/2 cups flour |
1/2 teaspoon salt |
1/3 cup cheddar cheese |
5 tablespoons water |
6 eggs |
salt |
pepper |
1/3 cup butter |
1/3 cup flour |
2 1/2 cups milk |
1/2 cup cheddar cheese |
2 teaspoons dill |
Directions:
1. Cut Crisco shortening into flour and salt, and cheddar cheese.
2. Add water; make crust; roll out to 1/2 inch thick.
3. Cut to fit muffin tins; let pastry extend 1/4 inch over top.
4. Make 6 circles 4 inch across.
5. Put eggs into muffin tin; salt and pepper.
6. Top with circle; pinch edges.
7. Bake 450 degrees Fahrenheit for 20 minutes.
8. SAUCE :.
9. Mix flour and butter together to make a roux.
10. Add milk and, stirring constantly, let it get thick.
11. Add cheese and dill; stir.
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