Recipe - Vidalia Onion Pot Roast

1 cup Cracker crumbs
5 tablespoon Melted butter
2 One half cup Thinly cut or sliced up Vidalias
1 tablespoon Oil
Three fourths cup Milk
2 Eggs beaten
One half cup Shredded Swiss cheese
Salt and pepper

To make crust, mix cracker crumbs and melted butter. Spoon into 9 inch pie
plate, patting crumbs firmly. Bake at 350 degrees for 10 minutes.

Saute onions in oil over medium heat until transparent, about 5 minutes.
Place onions in baked shell. Mix milk and eggs, then pour over onions.
Sprinkle cheese on top, and season with salt and pepper. Bake at 350
degrees for 45 minutes. Remove from oven, and let set 10 minutes.

Per Serving: 241 calories, 7 g protein, 13 g carbohydrate, 18 g fat, 66
percent calories as fat, 1.3 g fiber, 111 mg cholesterol, 257 mg sodium.

Note: To lower fat and cholesterol content, I'd try reduced fat margarine,
1% milk, Egg Beaters, and reduced fat cheese. Barbara O'Keefe, typist.
135/54

Miami Herald Food Section, 15 May 1997
Posted to JEWISHFOOD digest by wajnberg wajnberg@ccard.com.br on Apr 28,
1998