| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
Canadian |
Main dish, Appetizers |
4 |
Servings |
INGREDIENTS
|
|
Unbaked pastry for a 2 crust |
|
|
Pie |
| 1/2 |
c |
Milk |
| 2 |
c |
Cooked flat noodles |
| 1 |
c |
Minced baked OR |
|
|
Boiled ham |
| 1 |
tb |
Butter; cut into slivers |
| 3 |
tb |
Sour cream |
| 3 |
tb |
Minced onion |
|
|
Freshly ground black pepper |
INSTRUCTIONS
Line a 9 inch pie pan with pastry. Refrigerate until well chilled. Chill
pastry for the top crust. Heat milk (do not allow to boil) and pour over
noodles in large bowl. Let noodles soak for 2 or 3 minutes, then place in a
colander and drain off the milk. Line the chilled pastry in the pie pan
with 1/3 of the drained noodles. Cover with 1/3 of the ham. Dot with 1 tsp.
of the butter slivers. Add 1 tbsp. sour cream, 1 tbsp. minced onion and a
generous sprinkling of pepper. Repeat the layers twice. Cover with pastry
dough and seal the edges. Prick the surface several times with a fork.
Place in a preheated 400F oven and bake 10 minutes; reduce heat to 325F and
bake for 20-25 minutes or until the crust is a light golden brown. May be
served hot or cold. Serves: 8 as an appetizer, 4 as an entree. Source: The
Canadian Heritage Cookbook. ch
Posted to MM-Recipes Digest V3 #298
Date: Thu, 31 Oct 1996 00:17:20 -0500
From: Cindy J Hartlin <chartlin@total.net>
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