Egg Baskets With Dill Cheddar Sauce

These were from Pillsbury Cook-Off 1955; they look good.

• Ready In: 50 mins
• Serves: 6

Ingredients

• 1⁄2 cup shortening, Crisco
• 1 1⁄2 cups flour
• 1⁄2 teaspoon salt
• 1⁄3 cup cheddar cheese
• 5  tablespoons water
• 6  eggs
•  salt
•  pepper

• SAUCE

• 1⁄3 cup butter
• 1⁄3 cup flour
• 2 1⁄2 cups milk
• 1⁄2 cup cheddar cheese
• 2  teaspoons dill

Directions

1. Cut Crisco shortening into flour and salt, and cheddar cheese.
2. Add water; make crust; roll out to 1/2 inch thick.
3. Cut to fit muffin tins; let pastry extend 1/4 inch over top.
4. Make 6 circles 4 inch across.
5. Put eggs into muffin tin; salt and pepper.
6. Top with circle; pinch edges.
7. Bake 450 degrees Fahrenheit for 20 minutes.
8. SAUCE :
9. Mix flour and butter together to make a roux.
10. Add milk and, stirring constantly, let it get thick.
11. Add cheese and dill; stir.