Woodcock - original and safe variant
01/18/05 07:49 AM
Ok- gotta explain that woodcock was something my grandmother grew up on and then her boys in turn (dad and his brothers) and us grandkids as well... Mom made a HUGE pan of it for Sun breakfast and a smaller pan made safe for me, and it all disapeared...
traditionally served over english muffin, but any toast will work in a pinch:
2 pounds mushrooms, cleaned adn cut into bite sized chunks 2 tablespoons butter flour 2 cups milk 1/2 pound or more (as desired) grated cheddar cheese 18 hardboiled eggs shelled and cut into bite sized chunks
melt butter in large saute pan or skillet saute mushrooms until well cooked. Use flour to thicken broth in pan into a roux, add milk, stir until well thickened. pour into large oven safe dish with eggs stirred in. Cover with cheese and bake at 300 for 20-30 minutes.
adaptation: coat skillet with pam (no butter) replace milk with soy milk leave out cheese and some yolks when adding eggs
-------------------- Dietetics Student (anticipating RD exam in Aug 2010)
IBS - A
Fructose and MSG intollerant