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8 hard-boiled eggs
1/4 c. margarine
1/4 c. flour
2 c. half and half
1 tsp. House Seasoning (recipe follows)
1/4 tsp. dry mustard
1 c. freshly grated Gruyere cheese
1/2 c. freshly grated Parmesan

Remove the shells from the hard-boiled eggs and slice in
half. Place cut side down in a greased baking dish.

In a saucepan, melt the margarine. Add the flour and cook,
stirring 2 to 3 minutes. Add the half and half gradually and stir
until the mixture thickens and season with the House Seasoning.
Add the dry mustard and the Gruyere and stir until melted. Pour
the sauce over the eggs and sprinkle the Parmesan over all. Bake
approximately 20 to 30 minutes until bubbling and top is golden.
Yield: 4 servings.

House Seasoning:
1 c. salt
1/4 c. black pepper
1/4 c. garlic powder

Mix ingredients together and store in an airtight container
for up to 6 months.

This recipe is from an actual cookbook printed by Fundcraft Publishing!

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Accuracy is believed to be good, but is not guaranteed.
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