Impossible Asparagus Pie Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
-Waldine Van Geffen, VGHC42A
1 can: Water Chestnuts, Drain, Chop
Coarsely 8oz,
1 package: Frozen Cut Asparagus, Thaw,
Drain Well 10oz or,
1 package: Frozen Broccoli Spears, Thaw
Drain, Cut 1" Pieces 10oz
2 ounce: Chopped Pimientos, Drained
1/2 cup: Chopped Onion,
1 1/2 cup: Shredded Sharp Cheddar,
Cheese,
1 1/2 cup: Milk,
Eggs,
3/4 cup: Bisquick,
1/2 tsp: Garlic Salt,
1/4 tsp: Pepper,
2 ounce: Chopped Pimientos, Drained
Directions:
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.
Source from luhu.jp
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.
Source from luhu.jp