Subj:  Framepat's Cheesy Beef Tongue


Cheesy Tongue on Rice
In heavy saucepan, toss 8 oz. sharp process American 
cheese, sherdded, with 1/2 tsp. dry
mustard.  Add 3/4 c. milk.  Stir over low heat till 
cheese melts and is smooth.  Stir in 1/2
tsp. Worcestershire sauce and dash cayenne.  Stir small 
amount of hot mixture into 1
well-beaten egg.  Return to hot mixture.  Stir in 1 
1/2 c. cooked tongue cut in thin strips
3 in. long.  Cook and stir over low heat till mixture 
is thick and creamy. Serve over
cooked rice. Serve 4.

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