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Ingredients
- 2 oz Chopped Pimientos, Drained
- 1/4 ts Pepper
- 1/2 ts Garlic Salt
- 3/4 c Bisquick
- 3 x Eggs
- 1 1/2 c Milk
- Cheese
- 1 1/2 c Shredded Sharp Cheddar
- 1/2 c Chopped Onion
- 2 oz Chopped Pimientos, Drained
- Drain, Cut 1" Pieces 10oz
- 1 pk Frozen Broccoli Spears, Thaw
- Drain Well 10oz or
- 1 pk Frozen Cut Asparagus, Thaw,
- Coarsely 8oz
- 1 cn Water Chestnuts, Drain, Chop
- -Waldine Van Geffen, VGHC42A
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Directions
Menge: 6 Portionen
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.
Weitere Informationen zur Kategorie Asparagus.
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