3    Potatoes
1/4 c  Margarine
2 c  Mixed vegetables; frozen
1/2 c  Cheddar cheese; shredded
2    Eggs; beaten
1 c  Evaporated milk;(5 1/3 oz)
1/4 ts Salt
1/8 ts Pepper
1 tb Bread crumbs; dry fine
Carrot curls
Parsley sprigs

DIRECTIONS — COOK POTATOES, DRAIN,PEEL+ MASH, MEASURE 1 1/3 CUPS. STIR IN
MARGARINE. SPOON INTO A GREASED 9 IN PIE PLATE. SPREAD OVER BOTTOM AND UP
SIDES OF PLATE; BUILD UP SIDES WITH A SPOON TO FORM A CRUST.
ARRANGE VEGETABLES IN BOTTOM OF POTATO CRUST; SPRINKLE WITH CHEESE. IN A
SMALL BOWL COMBINE EGGS MILK, SALT, ADN PEPPER; POUR OVER CHEESE. SPRINKLE
WITH BREAD CRUMBS OR WHEAT GERM. BAKE IN A 375F OVEN FOR 40 – 50 MINUTES.
GARNISH WITH CARROT CURLS AND PARSLEY.