| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Breakfast, Main dishes |
6 |
Servings |
INGREDIENTS
| 10 |
oz |
Chopped broccoli, frozen |
| 1 |
c |
Sour cream |
| 1 |
c |
Cottage cheese |
| 1/2 |
c |
Bisquick® baking mix |
| 1/4 |
c |
Margarine; melted |
| 2 |
|
Eggs |
| 1 |
|
Tomato |
|
|
Peeled and thinly sliced |
| 1/4 |
c |
Parmesan cheese; grated |
INSTRUCTIONS
Note: 8 ounces of frozen asparagus spears, cooked and drained can be
substituted for the broccoli.
Heat oven to 350 degrees. Grease pie plate, 9x1 1/4 inches. Spread
broccoli in plate. Beat sour cream, cottage cheese, baking mix, margarine
and eggs until smooth, 15 seconds in blender on high or 1 minute with hand
beater. Pour into plate. Top with tomatoes; sprinkle with Parmesan
cheese. Bake until knife inserted between center and edge comes out clean,
about 30 minutes. Cool 5 minutes. 6-8 servings.
High Altitude (3500 to 6500 feet): Use pie plate, 10 x 1 1/2 inches. Bake
about 35 minutes.
Posted to MC-Recipe Digest V1 #170
Date: Sat, 27 Jul 1996 08:46:56 -0700
From: schuller@ix.netcom.com (Terry and Kathleen Schuller )
A Message from our Provider:
“Guess who created pleasure. He might just know a thing or two . . .”