4 c Shredded cabbage
1 md Onion; chopped
1 tb Vegetable oil
1 Cooked potato
4 oz Corned beef; chopped
3/4 c Shredded Muenster cheese
2 Eggs
1 c Low-fat milk
2/3 c Basic baking mix
1/4 ts Each: caraway seeds; salt
-and pepper
1. Preheat oven to 400 degrees. Coat inside of 9-inch pie plate with
nonstick cooking spray. Saute cabbage and onion in oil in large nonstick
skillet until tender, about 10 minutes. Dice potato and stir into skillet
with corned beef. Cool slightly; stir in cheese. Spread evenly over bottom
of prepared plate.
2. Combine eggs, milk, baking mix, caraway seeds, salt and pepper in
blender or food processor; whirl until smooth. Pour evenly over mixture in
pie plate.
3. Bake 30-35 minutes until browned on top and knife inserted in center
comes out clean. Cool 5 minutes. Cut into wedges and serve.
From a collection of my mother’s (Judy Hosey) recipe box which contained
lots of her favorite recipes, clippings, etc. Downloaded from Glen’s MM
Recipe Archive,
Yields
6 Servings