"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway
1 c flour ¼ c grated parmesan cheese ½ c butter or oleo 2-3 tbsp of cold water 1 can (10 3/4 oz) chunky chicken soup 3 eggs beaten ¾ c shredded cheddar cheese ¼ c finely chopped onion 1/8 tsp. pepper 2 slices crisply cooked bacon -crumbled
Preheat oven to 350. Combine flour and Parmeasan cheese. With pastry blender or 2 knives used like scissors cut in butter until mixture looks like coarse crumbs. Sprinkle in water, 1 tablespoon at a time. Mix lightly and fill pasty molds together. Shape into ball. Roll out pastry to 1/8 thickness. With 4 inch round cutter cut 10 circles. Use 2 ½ in muffin cups. Combine remaining ingredients except bacon. Spoon into pastry cups. Sprinkle with bacon and bake for 35 minutes or until top is lightly brown and knife comes out clean
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