| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Swiss | 24 | Servings | |
INGREDIENTS
| 11 | oz | Cornbread twists; refrigerated |
| 10 1/2 | oz | Asparagus; canned and drained cut into 1" pieces |
| 2 | oz | Pimiento; drained and diced |
| 2 | Green onions; sliced | |
| 1 | c | Half and half |
| 1 | ts | Dry mustard |
| 1/4 | ts | Ground ginger |
| 1/4 | ts | Crushed red pepper |
| 5 | Eggs; or equivalent | |
| Egg substitute | ||
| 1 | c | Shredded Swiss cheese |
| 1/2 | c | Shredded cheddar cheese |
INSTRUCTIONS
Heat oven to 375°F. - Unroll dough into rectangle. Place in ungreased 13x9-inch pan; press over bottom and 1 inch up sides to form crust. - Firmly press perforations to seal. Bake at 375°F. for 5 minutes. (Dough will look underdone.) Remove from oven. - Spoon asparagus, pimiento and onions evenly over crust. In medium bowl, combine half-and-half, mustard, ginger, red pepper flakes and eggs; mix well. Pour over crust. Sprinkle cheeses evenly over egg mixture. - Bake at 375°F. for 20 to 30 minute or until knife inserted in center comes out clean. - Cut into squares. Serve warm. 24 appetizers. [100 cals 6 g fat] SW VARIATION: Substitute roasted and diced zucchini for the asparagus. Serve with a chunky, fresh salsa. [mcRecipe / patH 23 Au 96] Posted to MC-Recipe Digest V1 #216 Date: Fri, 23 Aug 1996 18:07:49 -0700 (PDT) From: PatH <phannema@wizard.ucr.edu> NOTES : This appetizer tastes best when the vegetable is overcooked. Best= price on Green Giant Asparagus Spears is restaurant supply and buyers coops= (like Price Club). Add a little fresh lemon juice to refresh after= draining and cutting. Oven rack in center position. Use reduced fat or fat free cheese.
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