Title: Cuban eggs
 Categories: Sidedish, Eggs
      Yield: 4 Servings
 
      8    Eggs, hard-cooked
    1/2 ts Salt
        ds Pepper
      1 ts Mustard, dry
      1 tb Half-and-half
      1 c  Cheese, Cheddar; shredded
           -divided
      1 sm Onion; minced
    1/2 md Green pepper; minced
      2 tb Butter (or marg.); melted
     16 oz Tomato sauce
           Rice; hot, cooked
 
  Cut eggs in half lengthwise and remove yolks.  Mash yolks; add
  seasonings, half-and-half, and half the cheese. Mix well and stuff
  whites. Place stuffed eggs in shallow baking dish.
  
  Saute onion and green pepper in butter for 5 minutes. Add tomato
  sauce; heat.  Pour over eggs.  Sprinkle with remaining cheese. Bake
  at 400 degrees about 15 minutes. Serve over rice.