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BRUNCH PIE

3 Tbsp. margarine
3 eggs
1 c. grated cheese
1 can mixed vegetables,
drained
1 Tbsp. flour
dash of garlic powder
2 (15 oz.) cans corned beef
hash
1/2 c. chopped onion
1 can evaporated milk
1/2 tsp. dry mustard
dash of black pepper

Coat a 9-inch pie plate with margarine. Mix hash and 1
beaten egg. Press into plate to form crust. Bake at 375 degrees for
10 minutes. Saute onion in margarine. Layer cheese, sauteed
onion and mixed vegetables in crust. Beat together remaining
eggs, evaporated milk, flour, mustard, garlic powder and
pepper. Pour over mixture in crust. Bake at 350 degrees for 30 to 40
minutes until filling is set. Let stand 10 minutes before
serving. Cut into wedges to serve. Makes 6 generous servings.

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