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MEXICAN EGGS 1 pt. canned tomatoes 1 tsp. salt 1 c. water 1 small onion 1 clove garlic 6 small green hot peppers 1 Tbsp. shortening 8 eggs Chop onion, garlic and pepper finely. Cook until thick and water has evaporated. Beat eggs slightly and add to mixture; cook as scrambled eggs. This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |