This simple recipe dates back to at least colonial times. It is taken to those working in the fields on a hot summer day. The sugar/molasses give an energy boost and the vinegar keeps the sweetness from becoming cloying. The ginger is reputed to prevent a shock to the system that would otherwise occur when drinking a lot of cold water when one is oveheated. I used make up a jug of this (with honey instead of molasses) to take with me when working in the hayfields.
Amish Hay-Time Switchel
2 cups sugar
1 cup molasses
1/4 cup vinegar
1 teaspoon ground ginger
1 gallon water
Heat ingredients in 1 quart of water until dissolved.
Add remaining water, chill and serve.
12 slices of bacon
1 cup shredded Swiss cheese
1/3 cup chopped onion
2 cups milk
1 cup baking mix, like Bisquick
1/8 teaspoon ground black pepper
Heat oven to 400°.
Grease a 10-inch glass pie plate.
Put bacon in large skillet over medium-high heat,
turning occasionally until evenly browned, about 10 minutes.
Pat dry on paper towels and crumble the bacon.
Sprinkle bacon, cheese & onion into pie plate
In medium bowl, combine milk, eggs, baking mix & pepper; stir with fork until blended.
Pour mix into pie.
Bake 35-40 minutes or until knife inserted in center comes out clean.