| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
Atlanta |
Casseroles, Onions |
6 |
Servings |
INGREDIENTS
| 1/4 |
c |
Butter Or Margarine |
| 3 |
md |
Vidalia Onions, Sliced |
| 1/4 |
c |
Green Pepper, Chopped |
| 2 |
tb |
Pinemo, Chopped |
| 1 |
c |
Swiss Cheese, Grated |
| 1 |
c |
Cracker Crumbs |
| 2 |
lg |
Eggs, Well Beaten |
| 3/4 |
c |
Light Cream |
|
|
Salt And Pepper To Taste |
| 2 |
tb |
Margarine, Melted |
INSTRUCTIONS
Preheat oven to 350 degrees. Grease an 8-inch square baking dish; set
aside. In a heavy skillet, melt 1/4 cup margarine over medium heat and cook
the onions and green peppers until tender. Stir in pimento. Place half of
the onion mixture in prepared dish. Sprinkle with half of the grated cheese
and half of the cracker crumbs. Repeat layers of onion and cheese. Beat
eggs with light cream, salt and papper. Pour over onions. Sprinkle top with
cracker crumbs; lightly dirzzle melted margarine over the top. Bake 25
minutes.
Recipe by: Atlanta Journal Posted to MC-Recipe Digest V1 #617 by
ksmith4001@juno.com (Katherine L Smith) on May 23, 1997
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