Here you go. Caveat: I only measure ingredients when precision is important for, e.g., chemistry. I measure flour/salt/baking soda/etc when baking. I measure rice and water. I don't measure veggies and spices and stuff. Spice measurements here are nominal.
Cheese-onion pie 9" pie crust 4 medium onions (yellow or white) butter or oil for frying 8 oz grated mozzerella cheese 8 oz grated cheddar cheese 4 eggs a few handfuls of chopped fresh parsley (a cup?) 2 T dried sage 1 T sugar 1 T cinnamon 1 t ginger handful of currants
Chop onions, saute in butter or oil until soft. Transfer to bowl, mix in everything else, blend well. Fill crust and bake uncovered at 350 for about 30-35 minutes, until the top browns.
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timeasmymeasure
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Date: 2002-02-12 12:17 pm (UTC)Cheese-onion pie
9" pie crust
4 medium onions (yellow or white)
butter or oil for frying
8 oz grated mozzerella cheese
8 oz grated cheddar cheese
4 eggs
a few handfuls of chopped fresh parsley (a cup?)
2 T dried sage
1 T sugar
1 T cinnamon
1 t ginger
handful of currants
Chop onions, saute in butter or oil until soft. Transfer to bowl, mix in everything else, blend well. Fill crust and bake uncovered at 350 for about 30-35 minutes, until the top browns.