| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Eggs |
|
Pies |
1 |
Servings |
INGREDIENTS
| 1/3 |
c |
Rolled oats |
| 3/4 |
c |
Flour |
| 1 |
ts |
Sugar |
| 1/2 |
ts |
Salt |
| 6 |
tb |
Chilled solid vegetable |
|
|
Shortening |
| 1 |
|
Egg yolk |
| 2 |
tb |
Dark rum |
INSTRUCTIONS
Contributed to the echo by: Elicia Tamburine Originally from: Bert Green
RUMMED OAT CRUST 1. Combine oats, flour sugar and salt.
2. Cut chilled shortening into dry ingredients.
3. Mix in the egg yolk with a fork, and add enough rum to form a soft
dough. Wrap in plastic wrap and refrigerate 1 hour before using.
Makes one 9 crust.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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