2 cup cubed peeled potatoes
1 cup frozen mixed vegetables
1 tbsp cornstarch
1/8 tsp pepper
1 tsp dijon-style mustard
1 sm tomato, halved & sliced
1/2 cup chopped onion
1 1/4 cup skim milk
2 tsp instant chicken bouillon
1/2 cup shredded cheddar cheese(2oz)
4 hard-cooked eggs, sliced
A Recipe for
Creamy Egg & Vegetable Bake
The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found. |
| Calvin Trillin |
I couldn't remember when I had been so disappointed. Except perhaps the time I found out that M&Ms really do melt in your hand... |
| Peter Oakley |
This special feeling towards fruit, its glory and abundance, is I would say universal.... We respond to strawberry fields or cherry orchards with a delight that a cabbage patch or even an elegant vegetable garden cannot provoke. |
| Jane Grigson |
This Recipe for Creamy Egg & Vegetable Bake is one of thousands in the Recipes-to-go Egg Cookbook.
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Food Tip |
This is a recipe for Creamy Egg & Vegetable Bake from the recipe cookbook of Recipes-to-go (Egg)
A three-year-old gave this reaction to her Christmas dinner: "I don't like the turkey, but I like the bread he ate." |
| Author Unknown |
Part of the secret of a success in life is to eat what you like and let the food fight it out inside. |
| Mark Twain (1835 - 1910) |
In Mexico we have a word for sushi: bait. |
| José Simons |
“Every country possesses, it seems, the sort of cuisine it deserves, which is to say the sort of cuisine it is appreciative enough to want. I used to think that the notoriously bad cooking of the English was an example to the contrary, and that the English cook the way they do because, through sheer technical deficiency, they had not been able to master the art of cooking. I have discovered to my stupefaction that the English cook that way because that is the way they like it." |
| Waverly Root (1903-1982) |
We load up on oat bran in the morning so we'll live forever. Then we spend the rest of the day living like there's no tomorrow. |
| Lee Iacocca |
Cutting stalks at noontime. Perspiration drips to the earth. Know you that your bowl of rice each grain from hardship comes? |
| Chang Chan-Pao |
In a saucepan cook potatoes and onion, covered, in boiling salted
water for 5 minutes. Add mixed vegetables and cook 5 minutes more or
till tender; drain well.
Meanwhile, for sauce, in a med saucepan stir together milk,
cornstarch, bouillon granules, and pepper. Cook and stir till
thickened and bubbly. Stir in cheese and mustard till cheese is
melted.
Spray an 8x1 1/2" round baking dish with Pam. Spread the vegetables
in the bottom of the dish. Top with the egg slices. Pour sauce over
all ingredients in dish.
Bake, uncovered, in 350 deg F oven for 20 minutes. Arrange tomato
slices atop. Bake, uncovered, 5 minutes more or till heated through.
******************************************************* ******* Per
serving: 270 calories, 16 g protein, 32 g carbohydrates, 9 g fat, 284
mg cholesterol, 591 mg sodium, 618 mg potassium.
Serves: 4
Creamy Egg & Vegetable Bake Recipe brought to you by Recipes To-Go