It is commonly said that covetousness is one of the reigning sins of old age. How strange that it should be so! Especially considering what they have seen, and known, and it may be, felt of the emptiness and uncertainty of riches. They have witnessed how often they make themselves wings. What! And not yet convinced! What! Almost at the end of thy journey, and yet loading thyself with thick clay! Think of the time of day. It is almost night; even sun-set. And art thou unmindful of the grave? The body is bending downwards, let the heart be upwards.

Philip Henry

CATEGORY	CUISINE	TAG	YIELD
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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