Recipe - Parsnip Pierogies W Pickled Red Cabbage Slaw And Sauteed

1 cup Cooked parsnips
1 cup Milk
2 Eggs
2 tablespoon Butter
One half teaspoon Nutmeg
Three fourths cup Sugar
One fourth teaspoon Salt

Cook parsnips mashed fine and strain. While still warm, add the butter and
salt. Beat the eggs, add sugar and nutmeg. Add milk and the parsnip mixture
and mix well. Line a 9inch pie pan with pastry and pour in the mixture.
Sprinkle with nutmeg and bake in 400 degrees oven about 30 minutes or until
the custard is thick and nicely browned.

Recipe by: Dmg

Posted to recipeludigest Volume 01 Number 180 by "Diane Geary"
diane@keyway.net on Oct 29, 1997