EASTER EGGS and MUSHROOMS in SWISS CHEESE SAUCE
	We're always looking for things to do with our leftover Easter eggs. This recipe is a great use for those eggs. We're not sure who to give credit to for this recipe but it sure is good. 4 Tablespoons Butter 4 Tablespoons Flour 2 Cups Milk or Half-N-Half 1 teaspoon Salt 9 Hard-boiled Eggs 4 Ounces sliced Mushrooms 8 Ounces sliced Swiss Cheese Melt Butter and add Flour. Gradually add Milk and Salt and thicken. Cut the Eggs in half lengthwise, remove the yolks. In a separate bowl mash the yolks. Saute the Mushrooms in a small amount of butter. Add the yolks to the Mushrooms and season to taste. Put the mushroom mix into the egg halves. Pour half of the cream sauce into a 6" X 10" baking dish. Put the eggs into the dish and pour the remaining cream sauce over the eggs. Top with Swiss Cheese Bake at 350 degrees F for approximately 30 minutes until cheese is melted. These are recipes that have appeared in our news letter or on our web site. If you have a recipe that you would like to add just drop a line to kennyb@runnerduck.com.

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