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Sunday, May 24, 2015
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Martinsville Bulletin, Inc.
P. O. Box 3711
204 Broad Street
Martinsville, Virginia 24115
Toll Free: 800-234-6575

EVDO DEPOT - Click for Website
Eggs & Cheese
Contributed by:
  • 2 small boiled potatoes
  • 6 oz. wedge raclette cheese
  • 6 baby dill pickles
  • 4 thin slices cured ham
  • 4 slices air-dried beef
Raclette is a semi-firm, salted cheese made from cow’s milk. Traditional Raclette cheese is made in molds the size of a small bike wheel.
Cut the wheel of cheese in half and spear with several pins so it will remain in place while heated. Put into a tabletop cheese toaster. Scrape (“racle�) the melted cheese onto boiled potatoes on your plate. Press the cheese into the potatoes. Set the dill pickles (“cornishons�) and onions alongside, to be placed on top of the melted cheese.
On another plate or next to potatoes on same plate, put slices of cured ham and air-dried beef .
(This recipe was contributed as part of a "Cook of the Week" feature.)

Joe Cobbe CPA - Click for Website
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Rives S. Brown Realtors - Click for Website
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New College Institute - Click for Website