1 lb bacon, fried and crumbled
1/3 cup onion, chopped
2 cup bisquick baking mix
1/2 tsp salt
2 cup swiss cheese, shredded
4 cup milk
8 eggs
1/4 tsp pepper
Directions
Lightly grease two 10 inch pie plates. Sprinkle bacon, cheese and
onion evenly into two dishes. Beat the remaining ingredients until
smooth. Pour mixture evenly into the dishes. Bake both at 400~ for
about 30 minutes or until the tops are golden brown. Let plates stand
for five minutes before cutting. Serve with fresh sliced garden
tomatoes.
From The Angel of the Sea Cookbook
Servings: 8 servings
Bacon Pie Recipe brought to you by Recipe Ideas
Categories: Dessert; Meat; Pie; Pork
The History of Recipes
Recipes as a concept can be tracked far back into the far past, in truth as far as ancient Egypt, and possibly even further than that. However, generally, these ancient cookbooks were just very basic hieroglyphic or cunieform instructions for preparing food.
In an interesting twist, the most ancient recipe in existence, according to Professor Solomon Katz, is a series of clay tablets in ancient Sumerian which show the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made people feel `exhilarated, wonderful and blissful`. Much later, in Roman times a roman called Apicius created some documents which described recipes prepared by wealthy roman citizens. In his publication, he recounts how the meals were divided into starters, main meal and dessert, a style of dining still practiced today. This early Roman chef tells us how the ancient Romans used a good variety of aromatic flavors, including a few you will know such as basil, rue and dill. Continuing our culinary historical journey, we find two interesting cookery books which date from the 14th Century - a recipe book called `Forme of Cury`, and another, similary called `Curye on Inglish`. Surprisingly, they are unconnected to the indian food that is popular today, but instead descriptions of the types of food on the tables of the rich. Later on, in the 15th century, people returning from the crusades brought back many new spices and herbs from Arab cooking, such as coriander, parsley, and basil. These new foods and spices was responsible for an eruption in publications on food, many of which are now in academic collections. Over the succeeding few hundred years, the powerful and rich tried to lay on the most exotic meals, and as a consequence, cooks and their recipes were highly sought after. Nevertheless, it was during the 19th century that fine cookery and recipe collections became popular. The Famous Mrs Beeton in the UK, and the equally well-known Fannie Farmer in the USA, dedicated their lives to collecting, trying out, and writing down recipes for their fellow cooks to enjoy. When we get to the twentieth century, cookbooks are increasing in popularity mostly due to more people being able to read, people having more free time and being a little richer. The TV revolution gave us celebrity chefs and the recipe books that accompanied them. Which brings us neatly up to date and the invention of computers and the internet, permitting everyone to search through thousands of recipes such as those found on sites such as the one you are reading now. |
We hope you enjoy this Bacon Pie recipe.
