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|Thinly sliced onions||2 1⁄2 Cup (40 tbs)|
|Margarine||2 Tablespoon (Fleischmann's)|
|Margarine||1⁄4 Pound, melted (Fleischmann's)|
|Milk||1 1⁄2 Cup (24 tbs)|
|Sharp grated cheddar cheese||1⁄2 Pound|
|Eggs||3 , beaten|
|Worcestershire sauce||1 Teaspoon|
|Whole almond||1 1⁄2 Ounce (1 Package, With Skins On)|
Serving size: Complete recipe
Calories 4108 Calories from Fat 1851
% Daily Value*
Total Fat 204 g314.6%
Saturated Fat 34.9 g174.5%
Trans Fat 0 g
Cholesterol 679.3 mg
Sodium 6698.5 mg279.1%
Total Carbohydrates 469 g156.5%
Dietary Fiber 10 g40%
Sugars 33.1 g
Protein 83 g165.3%
Vitamin A 124.8% Vitamin C 35.9%
Calcium 66.6% Iron 237.9%
*Based on a 2000 Calorie diet
Saute the onions in Fleischmann's Margarine.
Meanwhile, crush and roll the crackers until they're like bread crumbs.
Mix them with the melted margarine in a bowl.
Line a 9" pan (not a glass one), both bottom and sides, with the crumbs, pressing down firmly with a fork.
Place the toasted almonds over the cracker crumbs. (The almonds will rise to the top in the cooking.)
In a saucepan, scald the milk and put in the cheese which will cool the milk.
Stir well, then add the eggs, or Fleischmann's Egg Beaters, salt and pepper, Worcestershire sauce, bacon and sautÃ©ed onions; stir well. (Tom has had the misfortune of all the eggs gathering in a lump, so stir well.)
Pour the mixture into the crumb lined pan, and bake at 350° for 40 mins.