| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Mershon, Breads |
8 |
Servings |
INGREDIENTS
| 1 1/2 |
c |
Onion, chopped |
| 1 |
|
Egg |
| 2 |
tb |
Butter |
| 1/2 |
c |
Sour cream |
|
|
Pepper, to taste |
| 2 |
c |
Flour |
| 1 |
tb |
Baking powder |
| 1/4 |
c |
Butter |
| 1 |
c |
Cheddar, shredded |
| 2/3 |
c |
Milk |
| 3 |
tb |
Fresh parsley, minced |
INSTRUCTIONS
Saute onion in 2Tb butter until tender. In a bowl, combine onions with
egg, sour cream and pepper. Mix well; set aside. Add flour and baking
powder to another bowl. Cut in 1/4 cup butter until crumbly and fine. Stir
in half the cheese. Add milk to make soft dough. Pat into a buttered 9"
square pan. Spread sour cream mixture on top. Sprinkle with remaining
cheese & parsley. Bake in oven at 425 for 25 minutes. Cut into square and
serve warm.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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