"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

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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