From, "Little Rock Cooks...Recipes Handed Down from Generation to Generation," published in cooperation with your Daily InBox newsletter.


  • 8-ounce can sliced mushrooms, drained
  • 1/2 cup butter
  • 12 hard-cooked eggs, chopped fine
  • 1 can mushroom soup, undiluted
  • 1/2 cup milk
  • 2 tablespoons Worcestershire sauce
  • 1/3 cup lemon juice
  • 2 packages dried beef, chopped fine
  • Salt and pepper to taste
  • Tabasco to taste


Saute mushrooms in butter.  Add remaining ingredients; blend well and heat.  If mixture is too thin, thicken with a paste of 2 tablespoons flour and 1/4 cup milk.  This recipe is best served over toast points or English muffins.

SERVES: 8 - 10

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