Yield: 4 Servings
|6 \N||Hard boiled eggs|
|\N \N||Grated American cheese|
|½ \N||Stick butter; melted|
|½ large||Onion; chopped|
|2 tablespoons||Green pepper; chopped|
|½ can||Tomato paste|
|1 can||Tomato sauce|
|2 tablespoons||Parsley; chopped|
|\N \N||Salt & pepper|
Cut eggs lengthwise; remove yolks, mash and stuff back into whites according to your favorite recipe. Set aside.
Cook onions and green pepper in butter until transparent. Add tomato paste and sauce; cook until tomato separates from grease. Add water and cook slowly for about 20 minutes. Add parsley, salt and pepper to taste. Place stuffed eggs in buttered casserole; pour tomato mixture over them. Sprinkle generously with grated cheese. Bake about 20 minutes in moderate oven.
From <A Taste of Louisiana>. Downloaded from Glen's MM Recipe Archive, .