Yield: 4 Servings
|1 pint||Sour cream|
|1 \N||Stick butter|
|1 \N||Egg yolk|
|4 ounces||Grated Parmesan cheese (Miller's or Haolam available)|
|2 tablespoons||Parsley flakes|
Date: Mon, 15 Jul 1996 10:57:46 -0400 On a very low flame, heat up the butter and sour cream and parsley flakes until combined. Heat until hot but not boiling. Remove from flame and immediately stir in slightly beaten egg yolk and cheese.
This recipe, on further analysis, is too difficult for a person on crutches. Have your children make it.
JEWISH-FOOD digest 259
From the Jewish Food recipe list. Downloaded from Glen's MM Recipe Archive, .