Cooking in Marlinton\r\n\r\nSwiss and Bacon Squares\r\nIsabelle Michael\r\n2 cups Bisquick baking mix\r\n1\/2 cup cold water\r\n8 oz. pkg. Swiss Cheese slices\r\n1 pound bacon, cooked and crumbled\r\n4 eggs\r\n1\/2 tsp. onion salt\r\n1\/2 cup milk\r\nHeat oven to 425\u00ba\r\nGrease a 13 x 9-inch baking dish.\r\nMix Bisquick and water until it forms a soft ball.\r\nBeat vigorously.\r\nKnead 10 times.\r\nPat into baking dish with floured hands, pressing 1\/2 inch up sides.\r\nTop with cheese slices, overlapping edges.\r\nSprinkle with crumbled bacon.\r\nMix remaining ingredients and pour over bacon.\r\nBake until center is set, about 20 minutes.\r\n\r\nGreenbrier Salad\r\nMarguerite Gay\r\n1 cup water\r\n1 pkg. orange Jell-O\r\n1 cup miniature marshmallows\r\n1 can crushed pineapple, drained\r\n1 cup small curd cottage cheese\r\n1 pkg. Dream Whip, whipped [or Cool Whip]\r\nCombine water, Jell-O and marshmallows in saucepan; heat until marshmallows are dissolved. \r\nCool. \r\nAdd pineapple, cottage cheese and whipped cream.\r\nPour into a salad bowl.\r\nChill overnight.