| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
Casserole |
6 |
Servings |
INGREDIENTS
| 1 |
pk |
(8-oz) frozen asparagus |
| 1 |
c |
Cubed ham; cooked |
| 1 |
c |
Half and half |
| 1 |
cn |
(4-oz) mushrooms; drained |
| 1 |
ts |
Salt |
| 3 |
|
Eggs; slightly beaten |
| 1/3 |
c |
Chopped onions (optional) |
| 1 |
|
Unbaked; 9-inch pie crust |
INSTRUCTIONS
Cook asparagus and drain well. Combine Half and Half, onions, mushrooms and
salt in saucepan. Simmer 1 minute. Add a small amount of the hot mixture to
the eggs and blend well. Add to mixture in the pan, stirring to blend.
Arrange drained asparagus and ham in the crust. Pour hot mixture over.
Pepper and nut- meg may be sprinkled lightly over the surface. Bake at 400
for 15 minutes; reduce heat to 325 and bake 20-25 minutes longer or until a
knife blade inserted in pie center comes out clean.
MRS DOT COLEMAN POWERS
CLEVELAND, MS
From the book <High Cotton Cookin'>, Marvell Academy Mothers Assn, Marvell,
AR 72366, ISBN 0-918544-14-9, downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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