11 oz Cornbread twists —
Refrigerated
10 1/2 oz Asparagus — canned and
Drained
Cut into 1″ pieces
2 oz Pimiento — drained and
Diced
2 Green onions — sliced
1 c Half and half
1 ts Dry mustard
1/4 ts Ground ginger
1/4 ts Crushed red pepper
5 Eggs — or equivalent
Egg substitute
1 c Shredded Swiss cheese
1/2 c Shredded cheddar cheese
Heat oven to 375F. – Unroll dough into rectangle. Place in ungreased
13×9-inch pan; press over bottom and 1 inch up sides to form crust. –
Firmly press perforations to seal. Bake at 375F. for 5 minutes.
(Dough will look underdone.) Remove from oven. – Spoon asparagus,
pimiento and onions evenly over crust. In medium bowl, combine
half-and-half, mustard, ginger, red pepper flakes and eggs; mix well.
Pour over crust. Sprinkle cheeses evenly over egg mixture. – Bake at
375F. for 20 to 30 minute or until knife inserted in center comes out
clean. – Cut into squares. Serve warm. 24 appetizers. [100 cals 6 g
fat]
SW VARIATION: Substitute roasted and diced zucchini for the
asparagus. Serve with a chunky, fresh salsa.
[mcRecipe / patH 23 Au 96]
~ – – – – – – – – – – – – – – – – –
NOTES : This appetizer tastes best when the vegetable is overcooked.
Best price on Green Giant Asparagus Spears is restaurant supply and
buyers coops (like Price Club). Add a little fresh lemon juice to
refresh after draining and cutting. Oven rack in center position. Use
reduced fat or fat free cheese. Nutr. Assoc.
: 2897 0 0 0 0 0 0 0 0 0 0 0 0
Yields
24 Servings