| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Jewish | 1 | Servings | |
INGREDIENTS
| 2 | c | Self-rising flour |
| 1 | Egg | |
| 1 | ts | Salt |
| 2 | oz | Margarine |
| 1/4 | c | Milk |
| 5 | Big onions cut in rounds | |
| Little margarine for frying | ||
| 1 | Container 9% cream cheese; or any softened cream cheese | |
| 5 | oz | Grated parmigian cheese |
| 2 | Eggs; well beaten | |
| 2 | ts | Milk |
INSTRUCTIONS
DOUGH FILLING TOPPING Source: My sister in law Olga Finkelstein Dough: Work well all the ingredients, roll quite thin and put in a greased pie pan. Filling: Soak the onions for 5 or 10 minutes in hot water. Then fry them in a little margarine till soft and transluscent, not brown. Let cool a little, add the cream cheese and the grated cheese. Pour on the dough and prepare the topping: 2 well beaten eggs with 2 Tsp milk. Pour over the pie and bake at 350 till golden brown. Posted to JEWISH-FOOD digest by wajnberg <[email protected]> on Apr 26, 1998
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