| Baked Vermicelli
4 ounces of Vermicelli, cooked and drained
4 tablespoons of butter
4 tablespoons of flour
1/4 cup of onion, finely diced
16 ounces of evaporated Skim Milk, (3 small cans)
4 ounces of Colby jack Cheese, grated
4 ounces of Parmesan Cheese, grated
1/4 teaspoon of Black Pepper, Freshly ground
3 dashes of Tabasco Sauce
1 dash of White Pepper
1 dash of Cayenne Pepper
1 dash of ground nutmeg
2 Eggs, beaten
1/3 - 1/2 cup of breadcrumbs |
|
Preheat oven to 375ºF. Cook vermicelli according to package directions. Drain and place into a baking dish that has been buttered, oiled or sprayed with cooking spray. Melt butter in a sauce pan, and add onions and sauté until transparent. Add flour to make a roux and cook for about 3 or 4 minutes. Add the milk and stir until hot. Remove about a cup of the milk and set aside. Add the cheeses to the saucepan and continue stirring until the cheese has melted. Add the spices. Gradually add the eggs to the cooled reserved milk and beat until the eggs are incorporated. Stirring continuously, add the eggs to the saucepan a little at a time. Continue stirring and cook until the sauce begins to thicken. Pour the cheese sauce over the vermicelli and sprinkle with the breadcrumbs. Bake for 30 minutes or until brown on top. For a really neat looking dish, do a crust of breadcrumbs by layering the bottom and sides of the baking dish with beaten egg followed by a layer of breadcrumbs. Repeat several times. Then bake and unmold onto a serving plate. Serving size 1 Recipe By : George McTyre <MCTYREG@baylor.edu> From Geminis MASSIVE MealMaster collection at www.synapse.com/~gemini
|
