5 pounds of bacon

One big or two medium onions, minced

One pint whipping cream

One block Swiss cheese, shredded

6 to 10 eggs

1 tablespoon dry Mustard

1 tablespoon Ginger (ground)

1 tablespoon Nutmeg (ground)

5-6 drops of Tabasco

salt and pepper to taste

4-5 pie shells

Butter

Fry and drain the bacon well (lots of paper towels), Crumble the bacon.

Saute the onion in butter until the center is clear and the edges start to

brown. Drain well in a strainer lined with paper towels.

In a large mixing bowl, whip the cream, nutmeg, ginger, dry mustard, and

Tabasco. Add and whip in the eggs, onion (cooled), bacon (cooled), and

cheese.

Pour into pie shells and bake in a preheated oven at 375 degrees for 25 to 35

minutes. Place into gallon zip-lock freezer bags after cooling (don't cook

these completely). Re-heat at 375 degrees, and serve with champagne, a

light Riesling, or just orange juice!

Serves 24-30

Enjoy!

Bill, Shirley, & Bethan Smollen, Proprietors, Oak Hall