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,
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.