from Jennifer L.’s book, North Branch , MN
12 pieces bacon-fry crisp and crumble
1 c. cheddar or swiss cheese – shredded
1/3 c. onion – grated chopped or minced.
2 c. whipping cream
3/4 tsp salt
1/4 tsp sugar
Dash of tabasco sauce
9 in pastry lined pan
1. Put bacon pieces, cheese, and onion in bottom of pastry lined pan.
2. Mix eggs, whipping cream, salt, sugar and tabasco sauce. Pour over top of bacon.
3. Bake at 425° for 15 min
4. Lower temp to 300° and bake for 30 min.
5. Let stand for 10 min before cutting.
Submitted by: Jennifer L
from Rebecca Y.’s book, Sautee-Nacoochee, GA
3 to 3-1/2 lbs. red sweet potatoes
1/2 cup chopped green pepper
1 cup chopped celery
1 cup sweet green onion with tops, thinly sliced
1/4 cup finely chopped dill pickle
1/4 cup finely chopped sweet pickle relish
1/2 cup mayonnaise
1/4 cup sour cream
1/4 cup lemon juice
1/2 tsp each of salt and ground white pepper
2 to 3 dashes tabasco sauce
Peel, wash and cut sweet potatoes into 1/2 inch cubes. They should measure 8 cups. Place cubes with 1 cup water into a microwave-proof dish. Cover with plastic wrap and cook on high, stirring 3 or 4 times, for 15 to 20 minutes or until just tender. Drain and cool. Add all other ingredients along with the dressing and toss gently.
Whisk mayonnaise, sour cream, lemon juice, salt, pepper and tabasco sauce until smooth. Makes one cup.
Submitted by: Rebecca Y