4 eggs
1 can (10 3/4 to 11 oz.) condensed soup
1/2 c. light cream
1 c. shredded cheese
Meat
1/2 c. vegetable
1 (9 inch) unbaked pie crust
Ground nutmeg Combine any items from columns below. 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 c. diced cooked ham
6 slices bacon, cooked, drained and crumbled
1/2 c. diced cooked chicken
1/2 c. 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 mixture 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. On lightly floured surface, roll dough to a 13 inch round. Transfer to 9 inch pie plate. Trim edge leaving 1/2 inch pastry beyond edge of pie plate. Fold overhang under pastry; pinch a high edge. Flute edge. | 
