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Cut cheese in small pieces. Melt the butter in top of a double boiler, add the onion and cook until onion is soft. Stir in the flour and blend; then gradually add the milk and mix well. Add the cheese and cook until the cheese has melted. Mix together the catsup, mustard, Worcestershire sauce, salt and paprika; add to cheese sauce and cook for 5 minutes. Stir in the egg and cook one minute longer. Serve at once on toast or crackers. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936.
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|Serving Size: 1 Serving (1636g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 1489 (49%)|
|Amt Per Serving||% DV|
|Total Fat 165.5g||221 %|
|Saturated Fat 103.1g||516 %|
|Monounsaturated Fat 46.4g|
|Polyunsanturated Fat 6.4g|
|Cholesterol 505.8mg||156 %|
|Sodium 15088.8mg||520 %|
|Potassium 4893.9mg||129 %|
|Total Carbohydrate 294.2g||87 %|
|Dietary Fiber 5.2g||21 %|
|Sugars, other 289g|
|Protein 134.5g||192 %|
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Calories per serving: 3054
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