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Swiss Scrambled Eggs

  • 4 tbs margarine
  • 1/2 cups water
  • 1 cup shredded Swiss cheese
  • 12 eggs, beaten
  • Tobasco to taste
  • 2 tbs onion flakes
  • 4 tbs dry milk
  • 2 tsp Worcestershire sauce
  • salt and pepper to taste

Melt margarine in large skillet. Add onion flakes. Combine water, dry milk, Worcestershire sauce, and cheese, and add to eggs. Pour into skillet and cook over low heat, stirring until set. Season with salt, pepper, and Tobasco to taste. Great with Red Pepper Biscuits.

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