| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Grains, Dairy |
Jewish |
Desserts, Pies & past |
6 |
Servings |
INGREDIENTS
| 1 3/4 |
c |
All-purpose flour |
| 1/4 |
c |
Sugar |
| 1/2 |
c |
Butter; cold |
| 3 |
|
Eggs |
| 1/2 |
c |
Walnuts |
| 8 |
md |
Plums; halved |
| 1/4 |
c |
Sour cream |
| 1 |
tb |
Sugar |
INSTRUCTIONS
Mix flour and sugar, and cut in butter with a pastry blender. Add one egg,
and stir with a fork until blended. Pat into a 9" quiche pan and sprinkle
with chopped nuts. Place halved plums on top. Beat together two eggs, sour
cream and sugar. Pour filling over plums. Bake at 350° for 1-1/4 hours,
then brown at 375° for 10 minutes.
Recipe by: Elizabeth Powell
Posted to JEWISH-FOOD digest Volume 98 #017 by lisamontag@juno.com (Lisa
Montag) on Jan 10, 1998
A Message from our Provider:
“Many favors which God gives us ravel out for want of hemming through our unthankfulness; for though prayer purchases blessings, giving praise keeps the quiet possession of them. #Thomas Fuller”