"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Cheese Bake Recipe

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This recipe for Cheese Bake, by , is from The Otey Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.


Added: Thursday, August 23, 2007


1 3/4 c flatbread, crumbles
6 tbsp butter, melted
6 slices bacon
1 c onion, chopped
1/2 c green pepper, chopped
1 1/2 c half and half
3 eggs, well beaten
1/2 tsp salt
1/2 tsp dry mustard
1/8 tsp paprika
1/2 lb cheese, shredded

In bowl, combine crumbled flatbread and melted butter; blend well. Press against bottom and sides of buttered 9 inch pie plate shaping 1/4 inch standing rim around sides of pie plate. Chill until ready to use.
In skillet, cook bacon until crisp. Remove and crumble; set aside. Pour off all but 1/4 cup bacon drippings. Add onion and green pepper to drippings; cook until tender. Sprinkle into prepared crust. Blend milk, eggs, salt, dry mustard and paprika. Pour into crust over onion mixture. Top with cheese and reserved bacon. Bake at 350 for 40 minutes or until custard is set. Cool at least 10 minutes for ease in cutting Serve warm.




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