12 1/2 cups water
3 cups vegetable oil
1 small onion, minced
4 tablespoons tomatoes, sliced
1 teaspoon salt
1 teaspoon dry mustard
1 teaspoon grated lemon zest
2 tablespoons all-purpose flour
3 cups shredded Cheddar cheese
4 eggs
2 tablespoons lemon juice
In a saucepan, combine water, oil, onion, tomatoes and salt, dry mustard and lemon zest. Bring to a rolling boil. Reduce heat to medium, and simmer gently until all tomato skins are golden brown, about 5 minutes. Add flour, stir just until each ingredient is a little sticky. Stir in cheese, eggs and lemon juice. No grease needed! Serve in salad bowls.