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Graveyard Stew Recipe

   
 

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     Graveyard Stew

Category   Breakfast - Brunch
Sub Category   None

Ingredients
12 Hard Boiled Eggs - sliced into quarters
1 tsp. Cayenne Pepper
2 tsp salt
1/2 tsp White Pepper
Bechamel Sauce -
4 Cups hot milk
5 Tbls butter
4 Tbls All Purpose Flour
Dash Nutmeg
 

Instructions
Bechamel Sauce - Bring milk to near boil on one burner, and on another burner, melt butter and add 4 Tbls All Purpose Flour. Heat on medium the flour - butter mix until it turns golden sandy beige with bubbles forming around the edges.
Pour hot milk into flour - butter mixture one cup at time and stire using a slatted spoon. Add salt, cayenne, pepper, and nutmeg.
Add quartered eggs to mixture and fold in.
Serving Suggestions
Serve over toast points.


Originally Submitted
12/26/2010





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