Name: Cheese Onion Pie
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

The flesh is the old life, the natural life inherited from Adam, with its apparent resources of personality, of ancestry, of commitment, of dedication, and so forth. You can do all kinds of religious things in the flesh. The flesh can preach a sermon. The flesh can sing in the choir. The flesh can act as an usher. The flesh can lead people to Christ. Did you know that? The flesh can go out and be very zealous in its witnessing and amass a terribly impressive list of people won to Christ, scalps to hang on a belt. The flesh can do these things but it is absolutely nauseating in the eyes of God. It is merely religious activity. There is nothing wrong with what is being done, but what is terribly wrong is the power being relied upon to do it (Ray Stedman).

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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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