-1 package of frozen collard greens
-2 four oz. packages of light cream cheese
-1 cup of shredded sharp cheddar cheese
-½ cup of milk
-¼ teaspoon of salt
-¼ teaspoon of pepper
-¼ cup of diced onions
-2 pie crusts
-Preheat oven to 375°.
-Allow cream cheese to soften.
-Cook greens in boiling water, drain and set aside.
-Place cream cheese, eggs and milk in bowl.
-Beat (using rotary beater) for two minutes or until mixture is smooth.
-Add salt, pepper, greens and onions.
-Stir in cheddar cheese.
-Pour into two piecrusts.
-Bake at 375° on a cookie sheet for 30 minutes or until firm.
-Cool before serving.
-Slice into desired serving sizes.
Special memories/events associated with this recipe: This is a fun and scrumptious dish I use for special holiday brunches, and also to impress my nephew, David, who thinks of me as his “gourmet inspired” aunt. (Bless his heart).
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