Russian Carrot Pie

3 Tbs. Butter ½ cup grated mild white cheese

1 cup onions, finely minced 1 beaten egg

½ tsp. Salt lots of freshly-ground black pepper

1 lb. carrots, very thinly sliced 1 tsp. dill weed

1 Tbs. Unbleached white flour 3 Tbs. Wheat germ

1 ½ c firm cottage cheese paprika

1.  Melt butter in large skillet, add onion and salt, cook over med. heat, stirring frequently until the onions are soft (5-8 min.).

Add carrots, stir and sprinkle with flour.  Cook and stir until the carrots are tender but not mushy.  Remove from heat.

In a large bowl, beat together the cheeses and egg.  Add the cooked carrot mixture and beat well.  Stir in black pepper and dill.  Spread into nut crust

Sprinkle with wheat germ and paprika.  Bake for 15 min at 375° then turn the oven down to 350 and bake it another 30 minutes.  Let cool 5 min before cutting.

Nut Crust:

½ cup finely minced nuts

dash of salt

Tbl cold butter

1 ¼ C flour

Cut butter into flour and salt till looks like small pebbles. Add nuts.

Add cold water a little at a time till mixture holds together to roll out.