Recipe # 3 Creole Eggs

This next recipe comes from a booklet printed by Kraft Foods Company, no copyright date, "Casserole cookery with Protein-Rich cheese". it gives you a description of Old English "sharp", American "medium-mellow", and Velveeta "rich yet mild" and 7 recipes. To make Creole Eggs I used the eggplant creole I used previously for the Chateau Chops, the Mexican Velveeta for the cheese, and DID NOT use peas. Until today I had not baked an egg, but had wanted to try. I was pleasantly surprised that after 30 min in a 350* oven the white was set and the yolk runny. If I were to make this dish again I would use regular shredded cheddar cheese. Nothing in the house is exempt from my theme of use it or lose it, so I pulled out my French Onion soup dishes being as I don't have any individual gratin/casserole dishes. They worked very nicely once I wrapped the handle with a napkin. Nice Saturday brunch of creole eggs, salad,and Perrier.

Creole Eggs

2 1/2 cups canned tomatoes
2 tablespoons chopped onion
3 tablespoons chopped green pepper
1/2 cup diced celery
1 bay leaf
Salt, pepper
3/4 cup soft bread crumbs
1/2 cup cooked peas
1 cup shredded Kraft American
4 eggs

Combine the tomatoes, onion, pepper, celery and bay leaf. Cook slowly until the celery is tender. Remove the bay leaf. Season to taste with salt and pepper. Add the bread crumbs and peas. Into four individual casseroles pour part of this sauce, and sprinkle with cheese. Repeat, using the remaining sauce and cheese.

Make a depression in each casserole, and break an egg into each. Sprinkle eggs with salt. Bake in a moderate oven, 350*, 30 minutes, or until the eggs are set.

A tossed green salad is a delightful accompaniment to any of these casserole cheese dishes.