Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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
13x9-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]

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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

Recipe By : Pillsbury January 1994: Appetizers and Snacks (#155)

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