| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Main dish, Pies |
6 |
Servings |
INGREDIENTS
| 3 |
|
Onions;sliced thin-sep.rings |
| 1/4 |
c |
Butter |
| 1/2 |
lb |
Bacon;crisp fried/crumbled |
| 1 1/4 |
c |
Milk |
| 2 |
ts |
Worcestershire |
| 3 |
|
Eggs |
| 1 |
c |
Bisquick |
| 1/4 |
ts |
Dried savory leaves |
| 1/4 |
ts |
Dried basil leaves |
| 1/4 |
ts |
Dried parsley leaves |
INSTRUCTIONS
Heat oven to 400. Grease a 9" pie plate. Cook onions in butter in 10"
skillet, stirring frequently, til onions are softened. Arrange half of the
onions evenly in pie plate; sprinkle with half of the bacon. Top with
remaining onions and bacon.
Place milk, Worcestershire sauce, eggs and baking mix in blender
container. Cover and blend on high 15 sec.
Pour into plate. Mix herbs in small bowl; crush slightly. Sprinkle evenly
over milk mixture. Bake until knife inserted in center comes out clean,
about 35 min. FOR 2 SERVINGS: Grease 2 10 oz custard cups.
Decrease onions to 1, butter to 2 tb., bacon to 4 slices, milk to 1/2 c.,
Worcestershire sauce to 1/2 tsp, eggs to 1, Bisquick to to 1/4 c. and herbs
to a pinch of each. Bake 10 min. HIGH ALT>Grease 10" pie plate. Cook onions
til softend, 6-7 min. Bake 30-35 min. For 2 servings, bake 20-25 min.
FROM BISQUICK RECIPE CLUB TSPN00B
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mm-impos.zip
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