Asparagus pie

Yield: 6 Servings

Measure Ingredient
1 pack (8-oz) frozen asparagus
1 cup Cubed ham; cooked
1 cup Half and half
1 can (4-oz) mushrooms; drained
1 teaspoon Salt
3 \N Eggs; slightly beaten
⅓ cup Chopped onions (optional)
1 \N Unbaked; 9-inch pie crust

Cook asparagus and drain well. Combine Half and Half, onions, mushrooms and salt in saucepan. Simmer 1 minute. Add a small amount of the hot mixture to the eggs and blend well. Add to mixture in the pan, stirring to blend.

Arrange drained asparagus and ham in the crust. Pour hot mixture over.

Pepper and nut- meg may be sprinkled lightly over the surface. Bake at 400 for 15 minutes; reduce heat to 325 and bake 20-25 minutes longer or until a knife blade inserted in pie center comes out clean.



From the book <High Cotton Cookin'>, Marvell Academy Mothers Assn, Marvell, AR 72366, ISBN 0-918544-14-9, downloaded from Glen's MM Recipe Archive, .

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