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Recipe of the week (07-03-2002)

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CREAMED CASHEW & ONION PIE


PASTRY: 1 cup whole-wheat flour, salt to taste, 3 tabs butter, 1 tabs oil, about to 1/3 cup water. Make well in center of salt & flour mixture. Melt the butter & oil and put in well. Add water and mix quickly till soft dough consistency (like scones) Knead lightly. Put in pie dish, bake at 190 degrees C for about 25 to 30 minutes. FILLING: 2 cups chopped onions, cup water, salt to taste, 1 cup cream, 1 cup milk, cup cashew chips, flour to thicken. Saute onions in water until tender. Grind cashews. Add ground cashews, milk and cream to onion. Add flour to thicken. Season with salt to taste. Fill piecrust with mixture and bake at 220 degrees for 20 minutes.



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