Cheddar cheese - 1 lb
Evaporated milk - 2 cups
Eggs - 2
Salt - 1 1/2 tsp
Dry mustard - 1 1/2 tsp
Beat the eggs in a bowl.
Cut the cheese into small pieces
and melt the cheese in double boiler. When melted,
add evaporated milk, salt and mustard.
Remove from heat, and add in the
eggs and stir. Return to double boiler and stir.
Cook until eggs thicken slightly.
Remove from heat, place in a dish,
stir and let it cool.
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