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Bacon Potato Casserole
1 lb. bacon, thick-sliced and lean
1 onion
1 lb. baking potatoes
1/2 lb. cheddar cheese
8 eggs
Cut the bacon slices into square pieces. Fry the pieces until well-cooked, then drain on paper towels. Peel the potatoes, then grate them. To prevent the grated potatoes from discoloring while you prepare the other ingredients, you can put them into a bowl of cold water. When you're ready to use them, be sure to drain well and squeeze them dry. Grate the cheese. Mince the onion. Butter a 9×13" shallow baking dish. Preheat the oven to 350 F. Beat the eggs in a large bowl. Add all the other ingredients and stir. Pour the mixture into the baking dish and bake in the preheated oven for about 45 minutes, or until the eggs are cooked. Serve hot, warm or at room temperature. Serves 6.
There is no love sincerer than the love of food.
George Bernard Shaw
Washing Can Openers: For a non-electric one (if you can), put it into warm, soapy water every few times after you use it. This is important because any leftover food bits could harbor bacteria and smell bad. For electric openers, dip an old toothbrush in baking soda and scrub the blades or cutters to clean — if the blade cannot be removed.
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