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Eggs Jewish 1 servings

INGREDIENTS

1 Pie crust; (I use Oronoque)
1 Stick margarine
2 md Onions; chopped
3/4 Fresh mushrooms; (up to 1)
1/2 c Coffee Rich
1 Egg
1 tb Flour
1 tb Dry wine; (red or white)
Salt and pepper to taste

INSTRUCTIONS

From "So Easy and so Good," compiled by the sisterhood of the Young Israel
of Hillcrest, Queens, New York:
Saute onions until transparent. Add mushrooms; cover and cook for 10
minutes. Add remaining ingredients (allow to cool). Pour into pie crust.
Bake at 450 for 20 minutes.
NOTE: This is the original recipe, as it appears in the cookbook. When I
make it, I never add the margarine or the Coffee Rich. I often add a diced
green pepper to the mushroom/onion saute -- adds color and taste. It tastes
great anyway.
Posted to JEWISH-FOOD digest by EGRocky@aol.com on Jan 4, 1999, converted
by MM_Buster v2.0l.

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