|Thinly sliced onions||2 1⁄2 Cup (40 tbs)|
|Margarine||2 Tablespoon (Fleischmann's)|
|Margarine||1⁄4 Pound, melted (Fleischmann's)|
|Milk||1 1⁄2 Cup (24 tbs)|
|Sharp grated cheddar cheese||1⁄2 Pound|
|Eggs||3 , beaten|
|Worcestershire sauce||1 Teaspoon|
|Whole almond||1 1⁄2 Ounce (1 Package, With Skins On)|
Spread almonds on a pan and toast them in the oven.
Saute the onions in Fleischmann's Margarine.
Meanwhile, crush and roll the crackers until they're like bread crumbs.
Mix them with the melted margarine in a bowl.
Line a 9" pan (not a glass one), both bottom and sides, with the crumbs, pressing down firmly with a fork.
Place the toasted almonds over the cracker crumbs. (The almonds will rise to the top in the cooking.)
In a saucepan, scald the milk and put in the cheese which will cool the milk.
Stir well, then add the eggs, or Fleischmann's Egg Beaters, salt and pepper, Worcestershire sauce, bacon and sautÃ©ed onions; stir well. (Tom has had the misfortune of all the eggs gathering in a lump, so stir well.)
Pour the mixture into the crumb lined pan, and bake at 350° for 40 mins.