| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
|
1 |
Servings |
INGREDIENTS
| 26 |
oz |
Frozen shredded potatoes |
| 2 |
c |
Shredded pepper Jack cheese or Monerey Jack |
|
|
Seasoning Mix (such as Mrs. Dash to taste) |
| 1 |
tb |
Oil (up to 2) |
| 1 |
c |
Chopped asparagus (save top 2 inches) |
|
|
Oil |
| 3/4 |
lb |
Sliced mushrooms |
| 1 |
c |
Chopped green onions |
| 3 1/2 |
c |
Low fat milk |
| 10 |
|
Eggs |
| 1 |
ts |
Grated nutmeg |
|
|
Salt and pepper to taste |
INSTRUCTIONS
(from a Virginia newspaper)
1.) Heat oven to 350 degrees.
2.) Spray 2 ( 9" ) glass pie plates with cooking spray. Divide potatoes
evenly into each and toss with seasoning mix. Bake for 10 minutes. When
softened, spread the potatoes evenly over bottom and sides of the pans as
for pie shells.
3.) Place the cheese on the bottom of the pie shells. In a skillet, heat a
small amount of oil and saute the mushrooms and onions, and distribute over
the cheese. Place the chopped asparagus over the mushrooms and onions.
4.) In a large bowl, combine the milk, eggs, nutmeg, salt and pepper and
pour into the shells. Place tops of asparagus on top in a decorative
manner. Bake (still at 350 degrees) for 45 to 60 minutes, until the custard
is set and the top is puffed and brown. Serve warm, hot or at room
temperature. Posted to TNT - Prodigy's Recipe Exchange Newsletter by Dara
Laraway <dara@epix.net> on May 05, 1997
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