Yield: 1 Servings
|2 cups||Shredded cheddar cheese|
|1||Egg white; stiffly beaten|
|Sliced white bread; cut into 1-1/2 inch squares|
|30||Shrimp; cooked and cleaned|
Cream butter and cheese; blend in egg yolk. Fold in stiffly beaten egg white. Arrange bread squares on ungreased cookie sheet.
Top each with a shrimp and cover with rounded teaspoonful of cheese mixture.
Bake at 350 degrees for 15 to 18 minutes, until golden brown.
TIP: May be refrigerated up to 24 hours before baking.
Notes: This cookbook was acquired at a junk sale. It captured my interest because of the annotated comments beside the recipes. The original owner had made comments or just check marks beside certain recipes. I will include these as I scan.
Recipe by: The Pillsbury Family Cookbook (1963) Posted to MC-Recipe Digest V1 #931 by "Eugene Johnston" <ejohnston@...> on Nov 29, 1997