Recipe - Baked Vermicelli

4 ounce Vermicelli cooked and
Drained
4 tablespoon Butter
4 tablespoon Flour
One fourth cup Onion finely minced
16 ounce Evoporated Skim Milk (3
small Cans)
4 ounce Colbyjack Cheese grated
4 ounce Parmesan Cheese grated
One fourth teaspoon Black Pepper, Freshly
Ground
3 ds Tabasco Sauce
1 ds White Pepper
1 ds Cayenne Pepper
1 ds Ground Nutmeg
2 Eggs beaten
1/3 cup To One half C Breadcrumbs

Preheat oven to 375 degrees.

Cook vermicelli according to package directions. Drain and place into a
baking dish that has been buttered, oiled or sprayed with cooking spray.

Melt butter in a sauce pan, and add onions and saute until transparent. Add
flour to make a roux and cook for about 3 or 4 minutes. Add the milk and
stir until hot. Remove about a cup of the milk and set aside. Add the
cheeses to the saucepan and continue stirring untill the cheese has melted.
Add the spices. Gradually add the eggs to the cooled reserved milk and beat
until the eggs are incorporated. Stirring continuously, add the eggs to the
saucepan a little at a time. Continue stirring and cook until the sauce
begins to thicken. Pour the cheese sauce over the vermicelli and sprinkle
withe the breadcrumbs. Bake for 30 minutes or until brown on top.

For a really neat looking dish, do a crust of breadcrumbs by layering the
bottom and sides of the baking dish with beaten egg followed by a layer of
breadcrumbs. Repeat several times. Then bake and unmold onto a serving
plate.

Recipe By : George McTyre MCTYREG@baylor.edu

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini