4 eggs

1 can condensed soup -- (10 3/4 to 11 oz.)

1/2 cup light cream

1 cup shredded cheese

Meat 1/2 cup vegetable

1 unbaked pie crust -- (9 inch)

Ground nutmeg --SOUP:-- Cheddar cheese Cream of mushroom soup Cream of chicken Cream of onion Cream of celery --CHEESE:-- Sharp Cheddar American Monterey Jack Swiss --MEAT:-- 1/2 cup diced cooked ham

6 slices bacon cooked drained -- and crumbled

1/2 cup diced cooked chicken

1/2 cup diced cooked turkey

--VEGETABLE:-- Drained cooked chopped broccoli Drained cooked cut asparagus Sliced mushrooms Drained cooked chopped spinach

1. In medium bowl, beat eggs until foamy. Gradually add soup and cream, mixing well. 2. Sprinkle cheese, meat and vegetable evenly over pie crust. Pour soup m ixture over all. Sprinkle with nutmeg. 3. Bake at 350 degrees F. 50 minutes or until center is set. Let stand 10 minutes before serving. Makes 6 servings. Tip : To make pie crust: In medium bowl, stir together 1 cup all-purpose flour and 1/2 teaspoon salt. With pastry blender, cut in 1/3 cup shortening until mixture resembles coarse crumbs. Add 2 to 3 tablespoons cold water, a tablespoon at a time, mixing lightly with fork until pastry holds together. Form into a ball. O n lightly floured surface, roll dough to a 13 inch round. Transfer to 9 inch pi e plate. Trim edge leaving 1/2 inch pastry beyond edge of pie plate. Fold overh ang under pastry; pinch a high edge. Flute edge. Recipe from "One Million Recip es CD"

busted by Judy R.