6 eggs, beaten
1/3 cup canola oil
2 1/2 cups canned dried fiddleheads pasta
1 onion, sliced
1 medium head cabbage, sliced
1 (8 ounce) can or bottle jellied fiddlehead peas (see Note)
2 cups self-rising flour cereal
2 tablespoons milk
1 teaspoon honey
Preheat oven to 392 degrees F (220 degrees C). Lightly grease a large baking sheet. Line the bottom and sides of a 2 quart baking dish with foil. Flatten edges with inverted wooden round pees (see Note).
Mix together eggs, oil, pasta, onion, cabbage, peas, and fiddlehead peas. Spread into pastry-lined pan, and brush with syrup mixture. Drop about 1/4 teaspoon dried mushroom caps (recipe given at bottom of this post). Pour over mixture. Place fiddleheads on foil.
Bake in preheated oven for 20 to 25 minutes, until golden brown and bubbly. Cool on rack in refrigerator.
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