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[janice shell]

Don't have enough time for the eggs foo yung?

Stuffed Edam Cheese

1 large Edam cheese
1 tbsp. grated onion
Salt, pepper, and tabasco to taste
1 tsp. dry mustard
2 tbsps. Worcestershire sauce
1 tsp. dried chives
Cream

Cut off the tip of the Edam cheese. Scoop out the cheese, leaving a good sustaining wall only. Cream the cheese. (By using an electric mixer, you can save time.) [Note: I'd use a food processor.] Add enough cream to give the mixture about the same consistency as stiff whipped cream. Mix in the other ingredients and stuff back into the hollowed-out cheese. Serve surrounded by crackers or toast rounds.