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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 6 |
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Ingredients:
2 eggs |
1 (10 3/4 ounce) can split pea soup or 1 (10 3/4 ounce) can cream of asparagus soup or 1 (10 3/4 ounce) can tomato soup |
1/4 cup cream or 2 tablespoons melted butter |
1 pimiento, finely chopped |
1 small onion, minced |
1/2 green pepper, minced |
3/4 teaspoon salt |
1/8 teaspoon pepper |
Directions:
1. Beat the eggs slightly, just so the yolk and white are mixed.
2. Add the rest of the ingredients and mix well.
3. Pour into well greased timbale molds or miniture muffin cups.
4. Cook at 300 degrees for 30- 40 minutes or until firm.
5. For variety, add a cup of tomato sauce and sprinkle with a cup of grated cheese.
6. This should be done right after the timbales are cooked, return to the oven just long enough to melt the cheese.
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