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the chicken salad in the center and serve immediately. Yield: 4-6 servings.
Onion-cheese pie 2 1/3 cups chopped Spanish or Vidalia onion 1 tablespoon butter or margarine, melted 3/4 cup (3 ounces) shredded sharp Cheddar cheese Cheesy Crumb Crust 3 eggs, beaten 1 cup milk 1/2 teaspoon Italian seasoning 1/4 teaspoon salt 1/8 teaspoon pepper Onion rings (optional Parsly sprigs (optional) Saute chopped onion in 1 tablespoon butter until tender; remove from heat. Stir in cheese; spoon into prepared Cheesy Crumb Crust. Combine eggs, milk, and seasonings; stir well. Pour over onioncheese mixture; bake at 375 degrees for 25 to 30 minutes or until set. Let I stand 10 minutes before serving. If ■ desired, garnish with onion rings and parsley. Yield: one 9-inch pie. Cheesy Crumb Crust: 1 3/4 cups cheese-flavored cracker crumbs 1/4 cup plus 2 tablespoons butter or margarine melted Combine cracker crumbs and butter; mix well. Press into bottom and up sides of a 9-inch quiche dish or pie-plate; bake at 350 degrees for 5 minutes. Yield: one 9-inch pie shell.
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