Easy Tastebud Delights
8.30 Edition (August 30, 2007)
Easy Recipes
45 minutes+
Hi Everyone! We are approaching the beginning of the last long weekend of the summer and school on Tuesday for many children.
I will be sharing a recipe today that was handwritten in 1975 and slipped into a cookbook that I happened to be looking through on Tuesday night. After looking through the ingredients and directions for the recipe, I realized we had EVERY ingredient in the house and decided to make it yesterday morning as an experiment. I knew the amount for the dry mustard was WAY too much, so added half the amount called for, (the original recipe called for 1/4 CUP), it turns out THAT was too much as well...I think it should have read 1/4 tablespoon instead and will be trying that next. Except for the overpowering mustard taste, the recipe didn't taste too bad and with a little tweaking it could become a keeper. If anyone has made this pie and can clarify the mustard amount, it would be greatly appreciated that you let me know what it is. Enjoy!
Savoury Cheese Pie
Step 1:
3/4 cup flour
1/2 tsp. salt
1/4 tbsp. dry mustard
1 cup grated old cheese
1/4 cup melted butter
Mix together into crumbs and pat into pie shell.
Step 2 (filling):
2 cups thinly sliced mild onions
2 tbsp. butter
Cook onions in butter until transparent, (I added the sliced onions to half the amount of butter and microwaved for 1 minute on high heat.)
1 cup cooked small, fine egg noodles
Add onions and noodles together in pie shell.
Step 3:
2 eggs
1 cup hot milk, (microwave for 45 minutes on high)
Beat eggs and add hot milk slowly.
1/2 tsp. salt
pepper to taste
1 cup grated, old cheddar
Last to go into pie pan is egg, milk, salt, pepper and cheese. Pour over noodles and onions.
Bake at 325 degrees for 35 minutes or until set.
Use 9 inch DEEP pie plate.
By Bob Pemberton
1975
-------
If you have any comments or suggestions, you can send me an email with Newsletter in the Subject Line.
Be sure to visit my website .
No comments:
Post a Comment