CATEGORY |
CUISINE |
TAG |
YIELD |
Dairy, Eggs |
|
Breads |
6 |
Servings |
INGREDIENTS
2 |
c |
Onion, very thinly sliced |
7 |
tb |
Lard |
|
|
Cayenne pepper to taste |
2 |
c |
Bread flour |
1 |
tb |
Baking powder |
3/4 |
ts |
Salt |
2/3 |
c |
Milk |
1 |
lg |
Egg |
3/4 |
c |
Sour cream |
INSTRUCTIONS
In a heavy skillet, cook the onion in 2 Tbsp lard, over mod-low heat,
stirring, until it is golden. Stir in the cayenne and salt and pepper to
taste. Reserve the mixture.
Onto a sheet of wax paper, sift together the flour, baking powder, and
salt. Sift the mixture again into a bowl. Add the remaining lard, and
blend the mixture until it resembles fine meal. Stir in the milk, stirring
until the dough is combined well. Turn out onto a floured surface and
knead it for 30 seconds. Pat into a 9-inch square, press it evenly into a
greased 9-inch baking pan and top with the onion mixture.
In a small bowl, whisk together the egg, sour cream, and salt and pepper to
taste. Pour this over the onion mixture, using a spatula to cover the
onion mixture evenly.
Bake in the middle of a preheated 450f oven for 20-25 minutes or until it
is cooked through. Cut into squares and serve hot.
a 1943 Gourmet Mag. favorite
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