Browse Items (44 total)
Sort by:
-
Ziti with Creamy Sausage-Zucchini Sauce
ZITI WITH CREAMY SAUSAGE-
ZUCCHINI SAUCE
(Saturday, June 27)
1/2 pound sweet Italian sausages, meat
removed from casings and crumbled
3 tablespoons oil
1 pound zucchini (2 large), cut in
3x1/4-inch sticks
1 tablespoon flour
1 cup milk
1/4 cup grated Parmesan
1 teaspoon basil
Salt and pepper to taste
3 cups (12 ounces) ziti (large-cut
macaroni), cooked and drained
In medium skillet over medium heat
cook sausages in oil until lightly
browned. Remove with slotted spoon; drain
on paper towels. Add zucchini to drippings
and sauté 3 minutes or until crisp-tender.
Remove with slotted spoon to towels with
sausages. Stir flour into drippings in skillet
until smooth, scraping up any browned
bits. Gradually stir in milk; cook and stir
until thickened. Stir in cheese, basil, salt
and pepper. Return sausages and zucchini
to sauce. Cook and stir until hot. Pour over
hot ziti; toss well. Serve immediately. Makes
4 servings. Per serving: 779 cal, 22 g pro,
73 g car, 44 g fat, 50 mg chol WD
Back: blank
---
# Ziti with Creamy Sausage-Zucchini Sauce
*Saturday, June 27*
## Ingredients
- 1/2 pound sweet Italian sausages, meat removed from casings and crumbled
- 3 Tbsp oil
- 1 pound zucchini (2 large), cut in 3x1/4-inch sticks
- 1 Tbsp flour
- 1 cup milk
- 1/4 cup grated Parmesan
- 1 tsp basil
- Salt and pepper to taste
- 3 cups (12 oz) ziti (large-cut macaroni), cooked and drained
## Instructions
1. In a medium skillet over medium heat, cook sausages in oil until lightly browned.
2. Remove with a slotted spoon; drain on paper towels.
3. Add zucchini to drippings and sauté 3 minutes or until crisp-tender.
4. Remove with slotted spoon to paper towels with sausages.
5. Stir flour into drippings in skillet until smooth, scraping up any browned bits.
6. Gradually stir in milk; cook and stir until thickened.
7. Stir in cheese, basil, salt and pepper.
8. Return sausages and zucchini to sauce. Cook and stir until hot.
9. Pour over hot ziti; toss well. Serve immediately. -
Broccoli Salad
G. White
Broccoli Salad
2 Bunches Broccoli (Flowers)
1 # bacon - cut & fried & drained
1 Cup Onion (Red or White) small pcs.
1 Cup Raisins
2 Cups Sunflower Seeds (toasted)
Dressing:
1 Cup Miracle Whip ) sugar to taste
1 T Vinegar ) (2 T or more)
Back: blank
---
# Broccoli Salad
*Recipe from the kitchen of G. White*
## Ingredients
### Salad
- 2 bunches broccoli, florets only
- 1 lb bacon, cut, fried, and drained
- 1 cup red or white onion, finely diced
- 1 cup raisins
- 2 cups sunflower seeds, toasted
### Dressing
- 1 cup Miracle Whip
- 1 Tbsp vinegar
- 2 Tbsp sugar, or more to taste
## Instructions
1. Fry bacon until crisp; drain well and set aside.
2. Cut broccoli into small florets; discard stems or reserve for another use.
3. Combine broccoli florets, bacon, onion, raisins, and sunflower seeds in a large bowl.
4. Whisk together Miracle Whip, vinegar, and sugar until smooth.
5. Pour dressing over salad and toss to coat evenly.
6. Refrigerate at least 1 hour before serving to allow flavors to meld. -
Pork Chops with Apples & Sauerkraut
Pork Chops with Apples & Sauerkraut
4 Pork Chops 1-in. Thick
Salt & pepper
2 Baking Apples, Cored & diced
1 med. onion Coarsely chopped
1 # CAN Kraut, rinsed & drained
1 tsp Caraway seeds
1/2 c dry white wine
8 apple slices for garnish
(over)
Back:
Brown Chops in oil. Remove chops
add apples & onions & saute till
tender. Stir in kraut & Caraway seed.
Saute a little longer. Add Wine.
Transfer to Baking dish & arrange
Chops on top with 2 apple slices
Cover tightly & bake 325° for 45 min - 1 hr
or till chops are tender
---
# Pork Chops with Apples & Sauerkraut
## Ingredients
- 4 pork chops, 1-inch thick
- Salt & pepper
- 2 baking apples, cored & diced
- 1 medium onion, coarsely chopped
- 1 lb can sauerkraut, rinsed & drained
- 1 tsp caraway seeds
- 1/2 cup dry white wine
- 8 apple slices for garnish
## Instructions
1. Brown chops in oil. Remove chops.
2. Add apples & onions and saute till tender.
3. Stir in kraut & caraway seeds. Saute a little longer.
4. Add wine.
5. Transfer to baking dish and arrange chops on top with 2 apple slices each.
6. Cover tightly and bake at 325° for 45 minutes to 1 hour, or till chops are tender. -
Pork-Zucchini Fry
Pork-zucchini fry
1 tablespoon salad oil
1 pound pork shoulder, cut in
thin strips
¼ cup chopped scallions
½ pound mushrooms, sliced
3 cups sliced unpared zucchini
(about 3)
1 tablespoon sherry
1 teaspoon monosodium
glutamate
½ teaspoon salt
⅛ teaspoon pepper
¼ teaspoon dried leaf thyme
In wok or large skillet, heat oil. Add
pork and cook over high heat, stirring
constantly, until lightly browned. Add
remaining ingredients, cover and cook 5
minutes over medium heat. Serve with
rice, if desired. Makes 4 servings.
Back: blank
---
# Pork-Zucchini Fry
## Ingredients
- 1 Tbsp salad oil
- 1 lb pork shoulder, cut in thin strips
- 1/4 cup chopped scallions
- 1/2 lb mushrooms, sliced
- 3 cups sliced unpared zucchini (about 3)
- 1 Tbsp sherry
- 1 tsp monosodium glutamate
- 1/2 tsp salt
- 1/8 tsp pepper
- 1/4 tsp dried leaf thyme
## Instructions
1. In wok or large skillet, heat oil.
2. Add pork and cook over high heat, stirring constantly, until lightly browned.
3. Add remaining ingredients, cover and cook 5 minutes over medium heat.
4. Serve with rice, if desired.
Makes 4 servings. -
Stuffed Zucchini
Stuffed zucchini
Cut 6 small, unpeeled zucchini in half
lengthwise. Wash; scoop out seeds to
form "boats." Boil 3 minutes in salted
water to cover; drain. Fill with salami
stuffing (recipe follows). Dot with but-
ter; dust top with grated parmesan
cheese. Place in lightly greased baking
dish. Bake until barely tender, 25 to 30
minutes, in a 375-degree oven. Makes 6
servings.
Salami stuffing:
2 cups soft bread crumbs
2 tablespoons melted butter
1/2 cup finely chopped salami
1 egg, slightly beaten
1 tablespoon water
1/4 cup chopped onion
1 tablespoon chopped parsley
1/2 teaspoon poultry seasoning
1/4 teaspoon salt
1/8 teaspoon pepper
Combine all ingredients; use as stuf-
fing for zucchini.
Back: blank
---
# Stuffed Zucchini
## Ingredients
- 6 small, unpeeled zucchini
- Butter, for dotting
- Grated Parmesan cheese, for dusting
## Salami Stuffing
- 2 cups soft bread crumbs
- 2 Tbsp melted butter
- 1/2 cup finely chopped salami
- 1 egg, slightly beaten
- 1 Tbsp water
- 1/4 cup chopped onion
- 1 Tbsp chopped parsley
- 1/2 tsp poultry seasoning
- 1/4 tsp salt
- 1/8 tsp pepper
## Instructions
1. Cut 6 small, unpeeled zucchini in half lengthwise. Wash; scoop out seeds to form "boats."
2. Boil 3 minutes in salted water to cover; drain.
3. Combine all salami stuffing ingredients and mix together.
4. Fill zucchini boats with salami stuffing.
5. Dot with butter; dust top with grated Parmesan cheese.
6. Place in a lightly greased baking dish.
7. Bake until barely tender, 25 to 30 minutes, in a 375-degree oven.
8. Makes 6 servings. -
Roast Pork with Applekraut
ROAST PORK
WITH APPLEKRAUT
1 pork roast (2½ to 3 pounds)
2 teaspoons garlic salt
2 teaspoon paprika
½ cup butter or margarine
4 medium cooking apples, cored
and sliced in rings
4 cups drained sauerkraut (about
two 1-pound cans)
½ cup packed light
brown sugar
1 teaspoon cinnamon
¼ teaspoon salt
Dash nutmeg
Sprinkle meat with garlic salt and pa-
prika. Place meat on a rack in an open
roasting pan. Roast in a 325-degree oven
for 1½ to 2 hours or until meat thermom-
eter reaches 170 degrees. Remove from
oven and let stand 15 minutes for easier
carving; remove strings if rolled roast.
Meanwhile, melt butter in a large skil-
let. Add apple rings, a few at a time, and
cook until well browned. Stir in sauer-
kraut, brown sugar, cinnamon, salt and
nutmeg; cover and cook over low heat 30
minutes, stirring occasionally. Serve kraut
mixture with sliced roast pork. Yields 6 to
8 servings.
Back: blank
---
# Roast Pork with Applekraut
## Ingredients
- 1 pork roast (2 1/2 to 3 pounds)
- 2 tsp garlic salt
- 2 tsp paprika
- 1/2 cup butter or margarine
- 4 medium cooking apples, cored and sliced in rings
- 4 cups drained sauerkraut (about two 1-pound cans)
- 1/2 cup packed light brown sugar
- 1 tsp cinnamon
- 1/4 tsp salt
- Dash nutmeg
## Instructions
1. Sprinkle meat with garlic salt and paprika.
2. Place meat on a rack in an open roasting pan.
3. Roast in a 325-degree oven for 1 1/2 to 2 hours or until meat thermometer reaches 170 degrees.
4. Remove from oven and let stand 15 minutes for easier carving; remove strings if rolled roast.
5. Meanwhile, melt butter in a large skillet. Add apple rings, a few at a time, and cook until well browned.
6. Stir in sauerkraut, brown sugar, cinnamon, salt and nutmeg; cover and cook over low heat 30 minutes, stirring occasionally.
7. Serve kraut mixture with sliced roast pork. Yields 6 to 8 servings. -
Baked Cabbage
Baked Cabbage
mix 1 Tbsp butter, 1 Tbsp flour, 1 Tbsp Sugar & 1 cup
sour or sweet cream. pour over a medium
shredded cabbage.
Put bacon slices on top. Cover pan & bake
1 hr in 350° oven. Remove top & crisp
bacon for 5 min.
Back: blank
---
# Baked Cabbage
## Ingredients
- 1 Tbsp butter
- 1 Tbsp flour
- 1 Tbsp sugar
- 1 cup sour or sweet cream
- 1 medium cabbage, shredded
- Bacon slices
## Instructions
1. Mix butter, flour, sugar, and cream together.
2. Pour mixture over a medium shredded cabbage.
3. Put bacon slices on top.
4. Cover pan and bake 1 hour in a 350° oven.
5. Remove top and crisp bacon for 5 minutes. -
New-Fashioned Boston Beans
NEW-FASHIONED
BOSTON BEANS
(Basic recipe — Makes 6
servings)
1 pound dried navy
or pea beans
Water
6 strips bacon, cut
into 1½x1-inch
pieces
3 tablespoons
brown sugar,
packed
3 tablespoons
molasses
3 tablespoons
ketchup
½ cup chopped
onion
1½ teaspoons salt
½ teaspoon dry
mustard
2 cups water
OVEN METHOD: (6
hours, 30 minutes baking
time) Wash beans thor-
oughly and soak overnight
in enough cold water to
cover. The next day, drain
off water. Place beans in
4-quart Dutch oven. Add 4
cups water. Cook over
high heat until mixture
comes to a boil, about 10
minutes. Reduce heat to
low. Cover and simmer 20
minutes. Pour beans with
liquid into 2-quart glass
casserole or bean pot. Stir
in bacon, brown sugar,
molasses, ketchup, onion,
salt, mustard and 2 cups
water. Cover. Bake in 300-
degree oven 5½ hours,
adding some hot water if
necessary during the last 2
hours to keep beans moist.
Uncover. Bake 30 minutes
more.
Back:
PRESSURE COOLER
METHOD: (1 hour, 8 min-
utes plus 20 minutes wait-
ing time) Use ingredients
listed in basic recipe, but
reduce salt to ½ teaspoon
and water to 3 cups and
add ¼ cup cooking oil and
1 tablespoon salt for soak-
ing beans. Wash beans
thoroughly. Soak beans
overnight in ¼ cup cook-
ing oil, 1 tablespoon salt
and enough water to cov-
er. The next day, drain off
water.
Fry bacon in 4-quart
pressure cooker over medi-
um heat until crisp, about
8 minutes. Add drained
beans, brown sugar, mo-
lasses, ketchup, onion, ½
teaspoon salt, mustard and
3 cups water. Close cover
securely. Place over high
heat. Bring to 15 pounds
pressure, according to
manufacturer's directions
for your pressure cooker,
about 10 minutes. When
pressure is reached (con-
trol will begin to jiggle),
reduce heat immediately
and cook 50 minutes. Re-
move from heat. Let pres-
sure drop of its own ac-
cord, about 20 minutes.
SLOW COOKER METH-
OD: (6 hours, 8 minutes
cooking time) Use ingredi-
ents listed in basic recipe,
but use 6 cups water.
Wash beans thoroughly
and soak overnight in 6
cups cold water in 3½-
quart slow cooker. The
next day, cover and cook
on high setting 3 hours or
until beans are tender. Fry
bacon in 10-inch skillet
over medium heat until
browned, about 8 minutes.
(Do not drain.) Drain beans
in colander, reserving
cooking liquid. Combine 2
cups reserved cooking liq-
uid, bacon with bacon
drippings, brown sugar,
molasses, ketchup, onion,
salt and mustard in slow
cooker. Stir in drained
beans. Cover and cook on
high setting 3 hours more.
---
# New-Fashioned Boston Beans
*Serves 6*
## Ingredients
### Base Recipe
- 1 lb dried navy or pea beans
- 6 strips bacon, cut into 1 1/2 x 1 inch pieces
- 3 Tbsp brown sugar, packed
- 3 Tbsp molasses
- 3 Tbsp ketchup
- 1/2 cup onion, chopped
- 1 1/2 tsp salt
- 1/2 tsp dry mustard
- 2 cups water (plus additional water for soaking and parboiling)
---
## Method 1 — Conventional Oven
*Total time: approximately 7 hours (plus overnight soak)*
### Additional Ingredients
- 4 cups water (for parboiling)
- Hot water as needed during baking
### Instructions
1. Wash beans thoroughly and soak overnight in enough cold water to cover. Drain.
2. Place drained beans in a 4-quart Dutch oven. Add 4 cups fresh water.
3. Bring to a boil over high heat — approximately 10 minutes.
4. Reduce heat, cover, and simmer 20 minutes.
5. Pour beans and cooking liquid into a 2-quart glass casserole or bean pot.
6. Stir in bacon, brown sugar, molasses, ketchup, onion, salt, mustard, and 2 cups water.
7. Cover and bake at 300°F for 5 1/2 hours. During the last 2 hours, check periodically and add hot water as needed to keep beans moist.
8. Uncover and bake 30 minutes more until beans are tender and top is lightly browned.
---
## Method 2 — Pressure Cooker
*Total time: approximately 1 hour 8 minutes cooking plus 20 minutes pressure release (plus overnight soak)*
### Modified Ingredients
- Reduce salt to 1/2 tsp (from base recipe)
- Reduce water to 3 cups (from base recipe)
- Add 1/4 cup cooking oil (for soaking)
- Add 1 Tbsp salt (for soaking only)
### Instructions
1. Wash beans thoroughly. Soak overnight in 1/4 cup cooking oil, 1 Tbsp salt, and enough water to cover. Drain.
2. Fry bacon in a 4-quart pressure cooker over medium heat until crisp — approximately 8 minutes. Do not drain fat.
3. Add drained beans, brown sugar, molasses, ketchup, onion, 1/2 tsp salt, mustard, and 3 cups water to the pressure cooker.
4. Close cover securely according to manufacturer's directions.
5. Bring to 15 pounds pressure over high heat — approximately 10 minutes.
6. When pressure is reached and control begins to jiggle, reduce heat immediately and cook 50 minutes.
7. Remove from heat and allow pressure to drop on its own — approximately 20 minutes. Do not force-release.
---
## Method 3 — Slow Cooker
*Total time: approximately 6 hours 8 minutes cooking (plus overnight soak)*
### Modified Ingredients
- Increase water to 6 cups (from base recipe)
### Instructions
1. Wash beans thoroughly. Place in a 3 1/2-quart slow cooker and soak overnight in 6 cups cold water.
2. The next day, cover and cook on high setting for 3 hours or until beans are tender.
3. Fry bacon in a skillet over medium heat until browned — approximately 8 minutes. Do not drain fat.
4. Drain beans in a colander, reserving cooking liquid.
5. Combine 2 cups reserved cooking liquid, bacon with drippings, brown sugar, molasses, ketchup, onion, salt, and mustard in the slow cooker.
6. Stir in drained beans.
7. Cover and cook on high setting 3 hours more. -
Stuffed Tomatoes / Orange Beet Conserve
Prepare tomatoes for stuffing by cut-
ting off tops and scooping out seeds and
pulp. You may wish to scallop edges for
decoration.
Brown sausage, peppers and onion in oil
over medium heat. Add chili powder, rice
and bread crumbs. Mix and simmer for 2
minutes. Fill tomato shells, place in
greased baking dish and top with grated
cheese. Bake at 375 degrees for 30 min-
utes. Serves 6.
ORANGE BEET CONSERVE
8 medium beets
1 large orange, cut in eighths and
seeded
1 medium lemon, cut in eighths
and seeded
2 cups light corn syrup
2 cups sugar
1 cup slivered blanched almonds
1 tablespoon ground ginger
Cook beets in skins in boiling water to
cover until tender, about 25 minutes.
Drain and peel; cool and grate coarsely.
(Yields about 4 cups grated beets.)
Slice orange and lemon very thin. Mix
together in a large kettle the beets,
orange, lemon, corn syrup and sugar.
Bring to a boil over medium heat, stirring
constantly. Reduce heat and simmer 40
minutes, stirring occasionally. Add al-
monds and ginger; stir to mix and simmer
5 minutes longer or until thickened. Pour
into clean, hot jars leaving 1/4-inch heads-
pace.
Seal according to jar manufacturer's
directions. Process in boiling water bath
10 minutes for pint jars or 5 minutes for
1/2-pint jars. (If desired, ladle into sterili-
zed jelly glasses and seal with paraffin.)
Yields about six 1/2-pint jars.
Back: blank
---
# Orange Beet Conserve
## Ingredients
- 8 medium beets
- 1 large orange, cut in eighths and seeded
- 1 medium lemon, cut in eighths and seeded
- 2 cups light corn syrup
- 2 cups sugar
- 1 cup slivered blanched almonds
- 1 Tbsp ground ginger
## Instructions
1. Cook beets in skins in boiling water to cover until tender, about 25 minutes. Drain and peel; cool and grate coarsely. (Yields about 4 cups grated beets.)
2. Slice orange and lemon very thin.
3. Mix together in a large kettle the beets, orange, lemon, corn syrup and sugar.
4. Bring to a boil over medium heat, stirring constantly.
5. Reduce heat and simmer 40 minutes, stirring occasionally.
6. Add almonds and ginger; stir to mix and simmer 5 minutes longer or until thickened.
7. Pour into clean, hot jars leaving 1/4-inch headspace.
8. Seal according to jar manufacturer's directions. Process in boiling water bath 10 minutes for pint jars or 5 minutes for 1/2-pint jars. (If desired, ladle into sterilized jelly glasses and seal with paraffin.)
9. Yields about six 1/2-pint jars. -
Hungarian Stew
Hungarian Stew
6 Pork chops
6 tb sp uncooked rice
1½ C tomatoes
¼ tsp pepper
2 onions
2 c. water
Sear the pork chops in hot
Back:
frying pan. Place in a
buttered casserole and put
1 tb sp uncooked rice on each
chop. Slice onions on top.
Sprinkle with salt + pepper
and pour tomatoes + hot
water over chops. Bake for 3 h.
---
# Hungarian Stew
## Ingredients
- 6 pork chops
- 6 Tbsp uncooked rice
- 1 1/2 cups tomatoes
- 1/4 tsp pepper
- 2 onions
- 2 cups water
- Salt, to taste
## Instructions
1. Sear the pork chops in hot frying pan.
2. Place in a buttered casserole and put 1 Tbsp uncooked rice on each chop.
3. Slice onions on top.
4. Sprinkle with salt and pepper.
5. Pour tomatoes and hot water over chops.
6. Bake at 300F for 3 hours. -
Savory Stir-Fried Pork
SAVORY STIR-FRIED PORK
3/4 lb. boneless pork 1 clove garlic, minced 2 medium onions, 1" squares
3 Tbsp. cornstarch 1 1/2 tsp. minced ginger root 2 stalks celery, 1/4" thick slices
4 Tbsp. KIKKOMAN 1/2 tsp. sugar 1 green pepper, 1" squares
Soy Sauce 1 cup water 3 small tomatoes, 1" squares
1 Tbsp. sherry 2 tsp. vegetable oil
Cut pork into thin strips. Combine 1 Tbsp. each cornstarch & soy sauce with next 4
ingredients. Stir in pork; let stand 15 minutes. Combine water with remaining
cornstarch, soy sauce. Heat 1 tsp. oil in 10" Wear-Ever Fry Pan with SilverStone over
medium-high heat. Add pork; stir-fry until golden brown; remove. Heat remaining oil
in pan; add next 3 ingredients. Stir-fry until tender-crisp. Stir in pork, soy sauce
mixtures, tomatoes; cook stirring gently, until tomatoes are heated. Serve with
additional soy sauce, as desired. (Serves 4-6)
For 16 page Non-Stick Recipe Ideabook send $1.00
for postage and handling to: WearEver Aluminum Inc.
P.O. Box 60, Dept. S 212, Willow Grove, PA 19090.
Back: blank
---
# Savory Stir-Fried Pork
## Ingredients
- 3/4 lb. boneless pork
- 3 Tbsp. cornstarch
- 4 Tbsp. Kikkoman Soy Sauce
- 1 Tbsp. sherry
- 1 clove garlic, minced
- 1 1/2 tsp. minced ginger root
- 1/2 tsp. sugar
- 1 cup water
- 2 tsp. vegetable oil
- 2 medium onions, cut in 1" squares
- 2 stalks celery, sliced 1/4" thick
- 1 green pepper, cut in 1" squares
- 3 small tomatoes, cut in 1" squares
## Instructions
1. Cut pork into thin strips.
2. Combine 1 Tbsp. each cornstarch and soy sauce with the next 4 ingredients (sherry, garlic, ginger root, sugar). Stir in pork; let stand 15 minutes.
3. Combine water with remaining cornstarch and soy sauce; set aside.
4. Heat 1 tsp. oil in a 10" skillet over medium-high heat. Add pork; stir-fry until golden brown; remove from pan.
5. Heat remaining oil in pan; add onions, celery, and green pepper. Stir-fry until tender-crisp.
6. Stir in pork, soy sauce mixture, and tomatoes; cook, stirring gently, until tomatoes are heated through.
7. Serve with additional soy sauce as desired.
Serves 4–6. -
Quiche Lorraine
Quiche Lorraine
Prepare your favorite pastry pie dough and place in
9 inch pie tin.
Saute finely chopped onion (size of an egg) with diced
lean bacon (3 strips) until onion is brown.
Sprinkle onion and bacon over uncooked pie shell.
Next prepare cheese mixtures, using the following in-
gredients: ½ lb. grated Swiss cheese, 4 well beaten
eggs, 2 cups light cream, 1 tablespoon melted butter, ½
teaspoon nutmeg, pinch of salt and pepper and dash of
tabasco sauce.
Now pour cheese mixture into pie shell and bake in
hot oven (400°) for 15 minutes. Reduce oven heat to
350° and finish baking for 30 minutes.
Cool at room temperature. Cut pie shape wedges and
serve hot with accompliments of your choice.
The Chef of TIFFIN INN
Back: blank
---
# Quiche Lorraine
*From The Chef of Tiffin Inn*
## Ingredients
- Your favorite pastry pie dough (for a 9-inch pie tin)
- 1 onion, finely chopped (size of an egg)
- 3 strips lean bacon, diced
- 1/2 lb grated Swiss cheese
- 4 eggs, well beaten
- 2 cups light cream
- 1 Tbsp melted butter
- 1/2 tsp nutmeg
- Pinch of salt and pepper
- Dash of Tabasco sauce
## Instructions
1. Prepare your favorite pastry pie dough and place in a 9-inch pie tin.
2. Sauté finely chopped onion with diced lean bacon (3 strips) until onion is brown.
3. Sprinkle onion and bacon over the uncooked pie shell.
4. Prepare cheese mixture by combining: 1/2 lb grated Swiss cheese, 4 well beaten eggs, 2 cups light cream, 1 Tbsp melted butter, 1/2 tsp nutmeg, pinch of salt and pepper, and dash of Tabasco sauce.
5. Pour cheese mixture into the pie shell and bake in a hot oven (400°) for 15 minutes.
6. Reduce oven heat to 350° and finish baking for 30 minutes.
7. Cool at room temperature. Cut into pie-shaped wedges and serve hot with accompaniments of your choice.