Scrub potatoes, cut off a
narrow strip of peel around center of potato. Cook in boiling salted water 15
to 20 minutes; drain. Cook peas and onion in salted water 8 to 15 minutes;
drain. Make a white sauce of butter, flour, dash of salt and milk. Combine
vegetables and sauce.
2 large eggs, beaten, or
1/2 cup egg substitute
2 tablespoons finely chopped onion
2 tablespoons finely chopped red or green bell pepper
1/2 teaspoon salt
1/4 teaspoon ground mace
1/8 teaspoon ground white pepper
1 tablespoon margarine
1-1/2 cups skim milk
2 cups fresh corn kernels, or one (15 oz) can whole kernel corn, drained
Makes 4 Servings
Preheat oven to 325°F.
Prepare a 1-1/2-quart casserole with nonstick pan spray.
Combine the eggs, onion,
bell pepper, salt, mace and white pepper in a medium bowl. Melt margarine in a
large nonstick saucepan; stir in the milk and heat for 5 minutes. Add the egg
mixture and corn; stir to mix well. Pour the mixture into the prepared
casserole. Bake for 1 hour or until set.
Drain the asparagus.
Place layers of asparagus and sliced eggs in a buttered casserole, sprinkle
with salt and pepper and cracker crumbs. Cover with grated cheese. Pour
one-half of mushroom soup over this. Repeat layer - pour remainder of soup
over contents of the dish. Bake 1 hour at 325 degrees.
*This is a popular holiday side-dish, and could be made with a thick white
sauce in place of the cream of mushroom soup.