| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs, Vegetables, Grains |
|
Bisquick, Cheese/eggs, Vegetables |
6 |
Servings |
INGREDIENTS
|
|
-Waldine Van Geffen, VGHC42A |
| 1 |
cn |
Water Chestnuts, Drain, Chop |
|
|
Coarsely 8oz |
| 1 |
pk |
Frozen Cut Asparagus, Thaw, |
|
|
Drain Well 10oz or |
| 1 |
pk |
Frozen Broccoli Spears, Thaw |
|
|
Drain, Cut 1" Pieces 10oz |
| 2 |
oz |
Chopped Pimientos, Drained |
| 1/2 |
c |
Chopped Onion |
| 1 1/2 |
c |
Shredded Sharp Cheddar |
|
|
Cheese |
| 1 1/2 |
c |
Milk |
| 3 |
x |
Eggs |
| 3/4 |
c |
Bisquick |
| 1/2 |
ts |
Garlic Salt |
| 1/4 |
ts |
Pepper |
| 2 |
oz |
Chopped Pimientos, Drained |
INSTRUCTIONS
Heat oven to 400~. Lightly grease 10" pie plate. Reserve 1/4 C of the
water chestnuts. Layer asparagus (or broccoli), remaining water chestnuts,
1 jar of pimientos, the onion and cheese in plate. Beat remaining
ingredients except reserved water chestnuts and 1 jar pimientos until
smooth, 15 seconds in blender on high or 1 minute with electric mixer on
high. Pour into plate. Bake until golden brown and knife inserted in
center comes out clean 40 to 45 minutes. Cool 5 minutes. Garnish with water
chestnuts and pimientos.
Posted to MM-Recipes Digest V3 #343
From: BobbieB1@aol.com
Date: Sat, 14 Dec 1996 21:03:33 -0500
A Message from our Provider:
“Life: your chance to spurn God’s love Eternity: living with the consequences”