1 egg
1 cup milk
¼ cup vegetable oil
1 cup all-purpose flour
1 cup whole wheat flour
1 cup shredded Cheddar cheese (about 4 ounces)
2 tablespoons sugar
1 tablespoon baking powder
½ teaspoon salt
Creamed Eggs (below)

Heat oven to 400°. Grease 6-cup ring mold. Beat egg; stir in milk and oil. Stir in flours, cheese, sugar, baking powder and salt just until flour is moistened. (Batter will be lumpy.) Spoon into mold. Bake until golden brown, 20 to 25 minutes; unmold. Prepare Creamed Eggs; serve in center of hot muffing ring. 6 servings.

CREAMED EGGS

1 package (10 ounces) frozen green peas
1 can (10¾ ounces) condensed cream of chicken soup
3 hard-cooked eggs, sliced
6 to 8 pimiento-stuffed olives, sliced
2 tablespoons chopped onion
⅛ teaspoon poultry seasoning

Heat frozen peas and soup in 2-quart saucepan over medium heat, stirring occasionally. Fold in eggs, olives, onion and poultry seasoning; reduce heat. Simmer uncovered 3 to 5 minutes.

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©️ 1975 by General Mills, Inc. All rights reserved. Printed in U.S.A.