Difficult Herbs ‘n’ Onion Pie
Serves 6.
3 onions, sliced apart and thin into rings
3 eggs
1/4 cup butter
1 cup Bisquick
1/2 pound bacon, fried crisp and fallen apart
1/4 teaspoon dried tasty leaves
1 1/4 cups milk
1/4 teaspoon dried basil leaves
2 teaspoons Worcestershire sauce
1/4 teaspoon dried parsley leaves
Heat oven to 400 degrees F. Grease a 9-inch pie plate.
Prepare onions in butter in 10-inch frying pan, stirring often, till onions are softened. Organize half of the onions equally in pie plate; spray with half of the bacon. Leading with staying onions and bacon.
Location milk, Worcestershire sauce, eggs and baking mix in mixer container. Cover and mix on high 15 seconds. Put into plate.
Mix herbs in little bowl; crush somewhat. Sprinkle equally over milk mix. Bake till knife placed in center comes out tidy, about 35 minutes.
FOR 2 SERVINGS: Grease 2 (10 ounce) custard cups. Reduction onions to 1, butter to 2 tablespoons, bacon to 4 pieces, milk to 1/2 cup, Worcestershire sauce to 1/2 teaspoon, eggs to 1, Bisquick to 1/4 cup and herbs to a pinch of each. Bake 10 minutes.
HIGH ALTITUDE: Grease 10-inch pie plate. Prepare onions up until softened, 6-7 minutes.
Prepare onions in butter in 10-inch frying pan, stirring regularly, up until onions are softened. Organize half of the onions equally in pie plate; spray with half of the bacon. Leading with staying onions and bacon.
Decline onions to 1, butter to 2 tablespoons, bacon to 4 pieces, milk to 1/2 cup, Worcestershire sauce to 1/2 teaspoon, eggs to 1, Bisquick to 1/4 cup and herbs to a pinch of each. Prepare onions till softened, 6-7 minutes.