-Waldine Van Geffen, VGHC42A
1 cn Water Chestnuts, Drain, Chop
Coarsely 8oz
1 pk Frozen Cut Asparagus, Thaw,
Drain Well 10oz or
1 pk Frozen Broccoli Spears, Thaw
Drain, Cut 1″ Pieces 10oz
2 oz Chopped Pimientos, Drained
1/2 c Chopped Onion
1 1/2 c Shredded Sharp Cheddar
Cheese
1 1/2 c Milk
3 x Eggs
3/4 c Bisquick
1/2 ts Garlic Salt
1/4 ts Pepper
2 oz Chopped Pimientos, Drained
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.
Yields
6 Servings