Red Devil Recipe
Red Devil Recipe
“The combination of ingredients in this dish gives it a rare flavor which is particularly tempting when one’s appetite needs a ‘lift.’” — Bing Crosby
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Servings
2
servings
Ingredients
- 1 tablespoon olive oil
- 1 clove garlic (optional)
- 1/2 teaspoon oregano (optional)
- 1 can tomato soup
- 1 pound american cheese
- 1 can peas
- 2 eggs
Directions
- Pour the olive oil into a large skillet. If you are a devotee of garlic flavor (as I am), mince 1 small clove, and fry lightly in the oil. Then add the oregano, which is also optional, depending on your preference.
- Break the cheese into small pieces, put in the skillet, and about 5 minutes later, pour in the tomato soup (un-diluted). Cook very slowly over a low flame. Drain the liquid from the peas, and when the cheese has completely melted, and the mixture is thick and smooth, add these.
- Stir, and simmer a few minutes longer. Beat to a froth, 2 whole eggs, and at the last minute, carefully fold them in. Do not cook. Serve on squares of toast.