A sensible or reasonable spirit (Tit. 2:2) is a by-product of years of walking with the Lord. I’m thankful for the older sensible men in my life who have helped me see events and people through the eyes of God. Men who know the wise and controlled way to respond to a situation. Men of reason. Men of discernment. Men led by the Spirit and not their fleshly impulses. They are men that realize that they do not always have the answers and that every situation is not “black and white.” They are sensible.

Randy Smith

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 <wajnberg@ccard.com.br> on Apr 26,
1998

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