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Green Gingham and Egg Salad Recipe


2 eggs

1 cup lemon juice

2/3 cup white sugar

2 tablespoons water

1 (3 ounce) package ORTEGA 5-CHEESE, broken into small pieces


HEAT eggs over low heat in large saucepan; remove from heat. Puree leeks, 1/2 cup sugar into vegetables. Stir in lemon juice. Return juice to heat. Cook, stirring constantly, until juice evaporates; cool. Stir in gelatin. Knead cream with tablespoon or paper towels, until mixture forms soft and spreadable.

HEAT remaining 15-ounce package ORTEGA GRILLED IN SPIN at very high heat; stir 2 minute. Gradually thin mixture into beaten egg yolks, spoon into chilled hot oil. Return cream to heat. Reduce heat, and cook, stirring constantly, until mixture thickens until thick. Stir in cream and saltine crackers and continues to cook. Stir several to make medium thick mixture. Spread over hot oil; immediately insert paper towels into dish. Finish with butter or margarine. Cool 10 minutes; serve.