1/4 cup butter
1/4 cup flour
1/4 teaspoon salt
1 teaspoon dry mustard
dash cayenne
2 cups milk
1 cup beef bouillon
1 teaspoon Lea & Perrins Worchestire Sauce
1/2 pound cheddar cheese
Melt butter, blend flour, salt, mustard & cayenne, stir in milk add Lea & Perrins & cheese.
{Serve over toast}
The (other) recipe is for Hollandaise Sauce.
A vintage recipe card for Chili Egg Puff made with eggs, flour, baking powder, small curd cottage cheese, jack cheese, butter, and green chilies.
A vintage recipe from Honeybaked Ham for an Impossible Quiche made with Honeybaked Ham, bacon, milk, Bisquick, eggs, salt, pepper, onion, cheese, and mushrooms.
A vintage clipped recipe for a Crustless Garden Quiche made with eggs, flour, soda, salt, cottage cheese, cheese, onion, peppers, green onions, and parsley.
