4 raw refrigerated buttermilk biscuits — (1 oz. each)
2 teaspoons margarine
1/2 pound apples cored pared and — thinly sliced
2 ounces boiled ham — diced
1/2 cup chopped onion
2 ounces Cheddar cheese — shredded
2/3 cup Cottage cheese
2 eggs
1/4 cup skim milk
1/8 dash ground nutmeg
1 dash white pepper
Preheat oven to 375 degrees. Carefully separate each biscuit into 4 thin layers of dough. (Do this as soon as you take it from the refrigerator.) In a 8 inch pie plate, arrange biscuits with edges touching, in concentric circles over bot tom and up sides of plate, using fingers, spread to form crust, pressing edges of biscuits together to seal. Place sheet of foil over bottom of dough and fill with uncooked dry beans, bake for 5 minutes. Remove beans and foil; set crust aside. In 10 inch nonstick skillet, heat margarine over medium high heat until bubbly and hot; add apples, ham and onion and saute until apples are tender, 2 to 3 minutes. Spoon apple mixture into crust and sprinkle with shredded cheese; set aside. In blender container, combine Cottage cheese, eggs, milk and season ings and process until smooth, scraping down sides of container as necessary; p our into pie plate. Set pie plate on baking sheet and bake for 30 to 40 minutes . (Until top is puffed and lightly browned ! ! ! and a knife, inserted in center, comes out clean.) Remove from oven, and keepin g warm, let stand for 10 minutes. Makes 4 servings Recipe from “One Million Rec ipes CD”
busted by Judy R.