5 large shells
up to 2 ounces plain yogurt
2 tablespoons all-purpose flour
2 tablespoons milk
1 (4 ounce) envelope baby food wrappers
4 cups sliced black olives - washed, dried and sliced
4 bananas, cleaned and sliced
6 small roma (plum) tomatoes, peeled and sliced
1 cup grated Parmesan cheese
1/2 cup olive oil
salt and black pepper to taste
Preheat oven to 350 degrees F (175 degrees C).
Preheat oven to 400 degrees F (200 degrees C). Stir yogurt and flour together, and coat eggs with milk.
Press eggs down and place skillet on medium-high heat. Gradually pour half the milk into skillet, and stir often. Gradually reduce heat to low; allow mixture to simmer, stirring occasionally, until cheese is melted and mixture is thickened.
Arrange tomatoes and tomatoes in skillet, garlic, cilantro, allspice and peppercorn seasoning, and pour half of hot milk into skillet. Continue stirring until cheese is melted and mixture is combined with egg yolk mixture. Thin with a spoon, then add cheese mixture to skillet, continuing to thicken with milk/milk mixture. Return butter and cook until cheese is melted and mixture is thickened. Stir in flour, chill in freezer 8 minutes. Cover, and let stand 20 minutes. Gently stir in 2 tablespoons milk, ¼ cup of butter, and salt and pepper to taste. Serve immediately.
Makes 6 large casserole sheets.
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