Ingredients

  • 283 gr (10-oz) asparagus cooked and cut pieces
  • 375 ml (1 1/2 cups) cubed cooked ham
  • 250 ml (1 cup) cottage cheese
  • 60 ml (1/4 cup) grated Parmesan cheese
  • 250 ml (1 cup) sour cream
  • 60 ml (1/4 cup) melted butter
  • 2 eggs
  • 125 ml (1/2 cup) baking mix
  • Ingredients baking mix
  • 800 gr (8 cups) all-purpose flour (or 4 cups (400 gr) each all-purpose flour and whole wheat flour)
  • 30 ml (2 tbsp) baking powder
  • 15 ml (1 tbsp) salt
  • 10 ml (2 tsp) cream of tartar
  • 10 ml (2 tsp) baking soda
  • 500 ml (2 cups) dry nonfat milk
  • 500 ml (2 cups) shortening
  • Instructions
  • Mix all dry ingredients together in large bowl (if you have a large mixer it is ideal to use for blending this mix but it can also be done quite adequately using a pastry blender to cut in shortening).
  • Add shortening about a half-cup at a time mixing well after each addition. Mixture will be mealy when mixed adequately. Put in air-tight container and store either in refrigerator or at room temperature.
  • Use within about 3 months.
  • 60 ml (1/4 cup) grated Parmesan cheese
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Preparation

  • Preheat oven to 180° C (350° F) and generously grease a 25 cm (10 po) pie pan; set aside. Make sure asparagus are well drained. Place in prepared pie pan along with ham. In medium bowl, combine cottage cheese, 60 ml (1/4 cup) Parmesan cheese, sour cream, melted butter, eggs, and baking mix and beat until smooth. Poor over ham and asparagus in pie plate. Sprinkle with remaining Parmesan cheese. Bake at 180° C (350° F) for 30-35 minutes until puffed and golden brown.

Chef's notes

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