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Hot Deviled Eggs
 
 

6 hard cooked eggs, sliced 1½ c canned tomatoes ½ green pepper, finely diced  1/3 c celery, diced 1 small onion, finely diced 1 t Worcestershire sauce 1 t salt Pepper to taste 2 T butter 1 T flour 2/3 c milk ¼ c bread crumbs Cook tomatoes, green pepper, celery, onion and seasonings together for about 20 minutes, or until vegetables are tender. Melt 1 T butter, blend in the flour and add milk slowly, stirring constantly. Cook over low heat, stirring constantly until thickened. Add vegetable mixture very slowly to white sauce, and then add sliced eggs. Pour entire mixture into a greased baking dish, sprinkle with crumbs, dot with remaining butter and heat in a 375° oven for 10-15 minutes or until brown on top. ns

 
 
 

©2000 Leigh Ann Smyth. Duplication is prohibited.