ETHNIC DAY -- American - Arkansas Boiled-Egg Pie

[Guest guest]

* Exported from MasterCook *

 

Arkansas Boiled-Egg Pie

 

Recipe By : Nava Atlas's American Harvest, 83

Serving Size : 6 Preparation Time :0:00

Categories : American Cheese And Eggs

Vegetarian

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 tablespoon butter

1 medium onion -- chopped

1 medium stalk celery -- finely diced

2 tablespoons unbleached white flour

1 cup low-fat milk

1 cup grated Cheddar cheese

Salt and freshly ground black pepper

1/2 cup steamed fresh green peas

OR thawed frozen peas

One 9-inch piecrust

5 hard-boiled eggs -- sliced

Wheat germ

Paprika for topping

 

Preheat the oven to 350° F.

 

Heat the butter in a heavy saucepan until it foams. Add the onion and celery and

cook over low heat until the onion is golden. Sprinkle in the flour and stir

until it is well blended. Pour in the milk, 1/4 cup at a time, stirring it in

carefully to avoid lumping. When the milk is hot, sprinkle in the cheese and

season with a bit of salt and pepper. Simmer over very low heat until the sauce

has thickened, about 8 to 10 minutes, then stir in the peas. Remove from the

heat and cover.

 

Prick the bottom of the piecrust with a fork in several places. Bake it for 10

minutes. When it comes out of the oven, line the bottom with half of the

hard-boiled-egg slices. Pour over them half of the sauce. Repeat the layers,

then top with a generous sprinkling of wheat germ and a dusting of paprika. Bake

for 25 minutes. Let the pie set for 10 minutes or so, then cut it into wedges to

serve.

 

- - - - - - - - - - - - - - - - - -