Name: Onion Cheese Custard Bread
Ingredients: 1 tb Oil; 1/2 c Onions; sliced; 1 1/2 c Milk; 1 Eggs; 1 1/2 c Bisquick; 1 c Cheese, cheddar; shredded; 1 tb Seeds; poppy; 2 tb Butter

[Jonathan Edwards wrote of Sarah], “They say there is a young lady in (New Haven) who is loved of that Great Being, who made and rules the world, and that there are certain seasons in which this Great Being, in some way or other invisible, comes to her and fills her mind with exceeding sweet delight; and she hardly cares for anything, except to meditate on him… she has a strange sweetness in her mind, and singular purity in their affection… you could not persuade her to do anything wrong or sinful... She is of a wonderful sweetness, calmness and universal benevolence of mind…. She will sometimes go about from place to place, singing sweetly; and seems to be always full of joy and pleasure; and no one knows for what. She loves to be alone, walking in the fields and groves, and seems to have some one invisible always conversing with her.”

Edna Gerstner

CATEGORY	CUISINE	TAG	YIELD
Dairy, Eggs, Grains		Breads	8	Servings

INGREDIENTS

1	tb	Oil
1/2	c	Onions; sliced
1 1/2	c	Milk
1		Eggs
1 1/2	c	Bisquick
1	c	Cheese, cheddar; shredded
1	tb	Seeds; poppy
2	tb	Butter

INSTRUCTIONS

Preheat oven to 400.  Grease 9" pie pan.  Heat oil over medium-low.  Add
onions and cook until golden brown, stirring occasionally, about 10
minutes.  Set aside.
Combine milk and egg in medium bowl.  Blend in Bisquick.  Add onions and
1/2 cheese.  Pour into prepared pan.  Sprinkle with remaining cheese and
poppy seeds.  Drizzle with melted butter.  Bake until golden brown, about
35    minutes.
Cool slightly in pan.  Cut into wedges.  Serve warm.
Can be frozen up to 1 month. From Bon Appetit October 1987.

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