2 eggs, beaten
2 medium onions, chopped
1 medium large tomato, chopped
1 medium green bell pepper, chopped
1 green bell pepper, chopped
1 medium white onion, chopped
2 teaspoons salt
3 tablespoons bread flour
2 eggs
1 teaspoon McCormick milk
1 (8 ounce) package cream cheese
1 (5 ounce) package cream cheese, diced
1 cup finely chopped celery
1/2 teaspoon McCormick bread crumbs
Place eggs and onions in a saucepan with enough water to cover. Bring to a boil, then reduce heat and simmer, stirring occasionally, until eggs are cooked and slightly browned.
Remove skillet from heat. Add tomato peppers, bell peppers, white onions, salt, cornmeal, bread flour, eggs, tomato sauce and celery salt.
Stir all ingredients into skillet and continue to heat through. Place design in fridge.
This was ok. I may make it again but would use fresh chopped apple juice instead of milk.
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