3 tbsp. Blue Bonnet butter
2 cans (15 oz. each) corn beef hash
3 eggs
1/2 c. chopped onions
1 c. grated cheese (cheddar or Monterey)
1 can (16 oz.) Veg All mixed vegetables, drained
1/2 c. evaporated milk
1 tbsp. flour
1/2 tsp. dry mustard
Dash garlic powder
Dash ground black pepper

Coat a 9 inch pie plate with butter. Mix hash and 1 beaten egg; press into plate to form crust. Bake at 375 degrees for 10 minutes. Saute onion in 3 tbsp. butter. Layer cheese, sauteed onions and Veg All in crust. Beat together remaining eggs, evaporated milk, flour, mustard, garlic powder and pepper pour over mixture in crust. Bake t 350 degrees for 30 to 40 minutes until filling sets. Let stand 10 minutes before serving. Serves 6.