| 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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