- 4
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Ingredients
- 8 oz. pkg. whole wheat crackers or crisp bread
- 6 tbsp. butter, melted
- 1/2 c. shredded Cheddar cheese (2 oz.)
- Salt and pepper to taste
- 1 lb. parsnip, peeled and chopped
- 3 eggs, slightly beaten
- 1 c. shredded Cheddar cheese (4 oz.)
- Salt and pepper to taste
- Dash of nutmeg
- 2 med. tomatoes, sliced
Preparation
Step 1
Crush crackers into fine crumbs. Combine with butter, 1/2 cup cheese, salt and pepper. Press onto bottom and side of greased 9 inch pie pan. Cook parsnips in boiling salted water 15 to 20 minutes or until tender. Mash until smooth. Cool slightly, blend in eggs, 1 cup cheese and seasonings. Spoon mixture into crust. Arrange tomatoes on top. Bake at 375 degrees for 20 to 30 minutes. 6 servings.
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