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

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.