| 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 |
t |
Worcestershire |
| 3 |
|
Eggs |
| 1 |
c |
Bisquick |
| 1/4 |
t |
Dried savory leaves |
| 1/4 |
t |
Dried basil leaves |
| 1/4 |
t |
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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