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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 24 |
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When I was a child, my parents always served these appetizers before holiday meals. I like to use sharp cheddar cheese for more intense flavor. Debi Burrell-Thiem, Omaha, Nebraska Ingredients:
3/4 cup king arthur unbleached all-purpose flour |
3/4 cup cornmeal |
1/4 teaspoon salt |
1/4 cup shortening |
1/3 cup shredded cheddar cheese |
1/4 cup water |
topping: |
3 cups coarsely chopped onions |
3 tablespoons butter |
1/4 cup diced pimientos |
1 egg, lightly beaten |
1/2 cup sour cream |
1/2 teaspoon salt |
1/4 teaspoon paprika |
1/4 teaspoon pepper |
1 cup (4 ounces) shredded cheddar cheese |
Directions:
1. In a large bowl, combine the flour, cornmeal and salt. Cut in shortening until mixture resembles coarse crumbs. Stir in the cheese and water just until moistened. Press into a greased 13-in. x 9-in. baking pan. Bake at 400° for 5 minutes. Place pan on a wire rack. Reduce heat to 350°.
2. In a large skillet, saute onions in butter until tender. Stir in the pimientos. Spread over crust. Combine the egg, sour cream, salt, paprika and pepper; spread over onion layer. Bake for 20 minutes. Sprinkle with cheese. Bake 5 minutes longer or until cheese is melted. Cut into 1-1/2-in. squares. Serve warm. Yield: 4 dozen.
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