| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Dairy, Eggs | Main dish, Party, Appetizers | 1 | Servings | |
INGREDIENTS
| 3 | Potatoes | |
| 1/4 | c | Margarine |
| 2 | c | Mixed vegetables; frozen |
| 1/2 | c | Cheddar cheese; shredded |
| 2 | Eggs; beaten | |
| 1 | c | Evaporated milk;(5 1/3 oz) |
| 1/4 | ts | Salt |
| 1/8 | ts | Pepper |
| 1 | tb | Bread crumbs; dry fine |
| Carrot curls | ||
| Parsley sprigs |
INSTRUCTIONS
DIRECTIONS -- COOK POTATOES, DRAIN,PEEL+ MASH, MEASURE 1 1/3 CUPS. STIR IN MARGARINE. SPOON INTO A GREASED 9 IN PIE PLATE. SPREAD OVER BOTTOM AND UP SIDES OF PLATE; BUILD UP SIDES WITH A SPOON TO FORM A CRUST. ARRANGE VEGETABLES IN BOTTOM OF POTATO CRUST; SPRINKLE WITH CHEESE. IN A SMALL BOWL COMBINE EGGS MILK, SALT, ADN PEPPER; POUR OVER CHEESE. SPRINKLE WITH BREAD CRUMBS OR WHEAT GERM. BAKE IN A 375F OVEN FOR 40 - 50 MINUTES. GARNISH WITH CARROT CURLS AND PARSLEY. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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