In a medium, non-reactive saucepan,combine the christophine and ilk, and place over high heat. Bring to a boil, reduce the heat and simmer until the christophine is tender about 10 minutes. Drain. Preheat oven to 350 degrees F. Generously butter a 2-quart baking dish. In a food processor, puree the christophine and milk. Add the egg yokls and blend. Add the ginger, chives, cream, butter and salt and epper to taste; process until well mixed. Turn the puree into the prepared baking idsh. Sprinkle on the cheese and bread crumbs. Place on the upper oven rack and bake for 20 minutes, or until the surface is golden and bubbling. Recipe by: Cooking Caribe Posted to recipelu-digest Volume 01 Number 164 by Lou Parris
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|Serving Size: 1 Serving (287g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 330 (89%)|
|Amt Per Serving||% DV|
|Total Fat 36.7g||49 %|
|Saturated Fat 19.9g||100 %|
|Monounsaturated Fat 11.8g|
|Polyunsanturated Fat 2.8g|
|Cholesterol 626.4mg||193 %|
|Sodium 50.1mg||2 %|
|Potassium 90.7mg||2 %|
|Total Carbohydrate 2.8g||1 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 2.7g|
|Protein 8.6g||12 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 371
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