1/2 cup sliced carrots 1/2 cup chopped onions 1 prepared 9-inch pastry pie crust 3/4 cup lowfat cottage cheese 1 Tbs flour 1/2 tsp salt 1/2 tsp Italian seasoning 1 tsp Dijon mustard 1/4 tsp red pepper sauce 2 eggs 1/2 cup milk 1 cup shredded Cheddar cheese 2 cups (12 oz. pkg.) frozen asparagus cuts and tips, thawed, drained
1 Cook carrots and onions in small amount of water until crisp-tender. Drain and set aside. 2 Bake pastry crust at 350° F about 15 minutes or until very lightly browned. 3 In food processor or electric blender, process cottage cheese, flour, salt, Italian seasoning, mustard and pepper sauce until smooth. Add eggs and milk. Process 5 seconds longer or until mixed. 4 Place 3/4 cup of the Cheddar cheese in bottom of crust. Arrange asparagus and drained vegetables evenly over cheese. Pour cottage cheese mixture over vegetables. Sprinkle with remaining Cheddar cheese. 5 Bake at 350° F about 45 minutes or until knife inserted near center comes out clean. Let set 10 minutes before serving.
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