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
- 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
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.