Today I came across an old Kraft Grocery Store Recipe Flyer I have had since 1977. This is the first recipe in the flyer.
1 cup milk
8-oz jar Cheese Whiz Pasteurized Process Cheese Spread
3 cups French or Italian bread cubes
1/2 tsp salt
1/4 tsp dry mustard
dash of pepper
4 eggs, separated
Heat milk and cheese spread over low heat; stir until cheese spread melts. Add remaining ingredients except eggs; remove from heat. Gradually add slightly beaten egg yolks; cool. Fold into stiffly beaten egg whites; pour into a 1 1/2-quart casserole. Bake at 325 degrees, 50 to 55 minutes or until set. Serve immediately. 6 to 8 servings.
8-oz jar Cheese Whiz Pasteurized Process Cheese Spread
3 cups French or Italian bread cubes
1/2 tsp salt
1/4 tsp dry mustard
dash of pepper
4 eggs, separated
Heat milk and cheese spread over low heat; stir until cheese spread melts. Add remaining ingredients except eggs; remove from heat. Gradually add slightly beaten egg yolks; cool. Fold into stiffly beaten egg whites; pour into a 1 1/2-quart casserole. Bake at 325 degrees, 50 to 55 minutes or until set. Serve immediately. 6 to 8 servings.
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