Melt butter; blend in flour, salt and cayenne. Gradually add tomato juice. Cook over hot water, stirring constantly until thick. Add cheese, then slowly add beaten egg yolks; cool. Beat egg whites stiff, but not dry; fold in. Pour into greased baking dish. Bake at 325F for 50 minutes. If desired, pour mixture into individual baking dishes; bake at 325F for 30 minutes. Serves 4-6 Source: Heritage Recipes ch. Posted to MM-Recipes Digest V3 #264 Date: Thu, 26 Sep 1996 17:57:33 -0400 From: Cindy J Hartlin
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|Serving Size: 1 Serving (368g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 484 (69%)|
|Amt Per Serving||% DV|
|Total Fat 53.8g||72 %|
|Saturated Fat 21.4g||107 %|
|Monounsaturated Fat 21.3g|
|Polyunsanturated Fat 8.4g|
|Cholesterol 1306.8mg||402 %|
|Sodium 640.7mg||22 %|
|Potassium 544.8mg||14 %|
|Total Carbohydrate 13.7g||4 %|
|Dietary Fiber 0.6g||3 %|
|Sugars, other 13g|
|Protein 40.9g||58 %|
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Calories per serving: 697
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