2 : Habanero chilies (or scotch
-bonnet); : -bonnet); up to 8, finely
-chopped : -chopped
1 : lg Ripe tomato; cut in /4 in
-dice : -dice (with juices)
1/2 : c White onion; finely chopped
3 : tb Orange juice; (sour) OR
2 : tb Fresh lime juice PLUS
1 : tb Fresh orange juice
1/2 : ts Salt
1 : Acorn; butternut or similar
-squash : -squash
Spices; : Spices; (see below)
Salt : Salt
1 : Frying peppers per person;
-(long : -(long & light green in
-color) : -color) (up to 2)
Rice : Rice
Tomato : Tomato sauce
Chopped : Chopped onion; (to taste)
Sliced : Sliced garlic; (to taste)
Oil : Oil or cooking spray
Chicken; : Chicken; (enough for
-everyone) : -everyone)
Water : Water to cover
Healthy : Healthy pinch of sugar;
-(about : -(about 1 tsp.) so sauce
-won't : -won't be bitter
4 : oz Chocolate, bitter
1/2 : c Shortening
2 : c Sugar
2 : Egg; well beaten
2 : ts Vanilla
2 : c Cake flour, sifted
2 : ts Baking powder
1 : ts Salt
1 : /2 c Milk
1 : c Nuts; chopped
0: 1
1: In a bowl beat the eggs with a whisk, add the cream and beat again, add the grated onion and beat yet again
2: 2
3: Sprinkle the bacon in bottom of the pie shell, Sprinkle the Parmesan or Swiss cheese over the bacon
4: 3
5: Pour the cream mixture over the bacon and Parmesan
6: 4
7: Dot the top bits of butter if desired
8: 5
9: Place the pan on a cookie sheet and slide into a preheated 375°F oven
10: It will take about forty-five (45) minutes to bake
11: 6
12: Cool for at least 20 minutes before serving
13: 7
14: You can vary this recipe by varying or omitting the solid ingredients as you desire
15: For your baked pie crust Try : Baking the pie crust 10 minutes with foil and weights, remove foil and weights, brush the bottom and sides of the crust with whisked egg white
16: Bake uncovered about 5 minutes longer in a 450°F oven
17:
18: NOTES : Been making since 1980
19: Use Parmesan or Romano cheese Recipe called for 3/4 cup Parmesan cheese - it's too salty with that amount try 1/2 cup or part of cheese a different cheese
20: Recipe by: Souffle-Quiches-Mousses Posted to MasterCook Digest by "Max H
21: Mitchell" <mmitch-fay@worldnet
22: att
23: net> on Jul 31, 1998, converted by MM_Buster v2
24: 0l
25: