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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 4 |
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ZWIEBEL KUCHEN This recipe came from an estate sale. I obtained it when I purchased the family collection from the Bommer Estate in Garland, Texas in 1984. Ingredients:
1 cup flour |
1/4 teaspoon salt |
1/4 teaspoon sugar |
8 tablespoon butter chilled |
2 tablespoon milk |
filling |
3 slices bacon cut into small pieces |
1-1/2 cup chopped onion |
1 egg plus 1 yolk beaten |
1/3 cup sour cream |
1/4 teaspoon salt |
1 teaspoon pepper |
1/2 teaspoon chopped chives |
1/8 teaspoon caraway seed |
Directions:
1. Sift flour, salt and sugar into bowl then cut in butter as for pie crust.
2. Add milk a tablespoon at a time mixing only until dough holds together then shape into ball.
3. Wrap in wax paper and chill one full hour then preheat oven to 425.
4. Roll out dough and ease into lightly floured pie plate then flute edges and chill 30 minutes.
5. Line shell with foil then bake 6 minutes and remove foil and bake 8 minutes then cool on rack.
6. Turn oven to 375 and fry bacon until crisp then remove from grease and drain on paper towel.
7. Sauté onions in bacon grease until soft and remove with slotted spoon.
8. Combine onions and bacon with all remaining ingredients except caraway seed.
9. Place mixture in crust then sprinkle with caraway seeds and bake 25 minutes then serve warm.
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