Yield: 6 Servings
| Measure | Ingredient |
|---|---|
| 1 can | Waterchestnuts; coarsely chopped |
| 1 pack | Frozen asparagus spears; thawed and drained |
| 1 \N | Jar pimientos; chopped |
| ½ cup | Chopped onions |
| 1½ cup | Sharp cheddar cheese; shredded |
| 1½ cup | Milk |
| 3 \N | Eggs |
| ¾ cup | Bisquick® baking mix |
| ½ teaspoon | Garlic salt |
| ¼ teaspoon | Pepper |
| 1 \N | Jar pimientos; chopped |
Heat oven to 400 degrees.
Lightly grease 10" pie plate.
Reserve ¼ cup of the water chestnuts.
Layer asparagus, remaining water chestnuts, 1 jar pimiento, the onion and cheese in pie 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 pie 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.
Possum Kingdom Lake Cookbook
MC Formatted using MC Buster 2.0d by Barb on 4/7/98 Recipe by: Bisquick "No Time to Cook" Recipe booklet Posted to MC-Recipe Digest by Barb at PK <abprice@...> on Apr 16, 1998