| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Eggs, Dairy |
German |
German, Vegetables |
1 |
Servings |
INGREDIENTS
| 4 |
c |
All-Purpose Flour; Unbleached |
| 1 |
|
Envelope Dry Yeast |
| 1 |
tb |
Sugar |
| 1/2 |
ts |
Salt |
| 1 |
c |
Warm Water |
| 2 |
lg |
Onions; Finely Chopped |
| 2 |
tb |
Butter |
|
|
Salt; To Taste |
|
|
Black Pepper; To Taste |
| 1 |
tb |
Corn Starch |
| 3 |
|
Eggs; Separated |
| 1 |
pt |
Sour Cream |
INSTRUCTIONS
CRUST: Combine flour, yeast, sugar, 1/2 teaspoon salt, and warm water in
mixing bowl using standard dough technique. Set aside to rise.
Preheat oven to 350°f.
FILLING: In 2 tablespoons butter, saute the onion until transparent. Add
salt and pepper to taste and the corn starch. Stir in the three egg yolks
and the sour cream.
In a separate bowl beat the egg whites untill stiff. Fold egg whites into
the onion mixture.
Spread dough onto 12" greased pizza type baking pan. Pour onion mixture
onto crust. Bake for about 30 minutes, or until golden brown.
Just got a note from Heidi telling me the dough in the recipe makes 2
crusts or you can make a small loaf of bread out of the second half! The
filling measurements are correct for ONE pie.
NOTES : Mama Lydia says, "Guten Appetit". We on the chat who strong-armed
her out of the recipe say, "Dankeschön!"
Recipe by: Heidi in Vermont's Mama Lydia
Posted to MC-Recipe Digest V1 #804 by Dianne Larson Ward
<dianne@olynet.com> on Sep 25, 1997
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