MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Cossack Pie
 Categories: Dinner, Pies
      Yield: 1 Pie
 
      1    Unbaked 9" pie crust
    1/4 lb Fresh mushrooms
      1 c  Onions; chopped
      1 c  Green cabbage; shredded
      1 c  Broccoli; thinly sliced
      1 c  Carrot; thinly sliced
      1    Scallion; finely chopped
           Salt and fresh; black pepper
      3 tb Butter
      2 tb Flour
    1/2 ts Ground caraway seed
    1/2 ts Basil
      2 tb Dry white wine
    1/2 ts Dill
    1/3 c  Pot; farmer's, or cottage
           -cheese
      2    Eggs
    3/4 c  Mixed sour cream and yogurt
           Paprika
 
  Preparation time: approximately 2 hours
  
  Preheat oven to 350°F.
  
  Remove stems from mushrooms. Slice caps and set aside. Chop stems:
  finely. Include the chopped stems, not the caps, in the next step.
  
  In butter--sauté all the vegetables except the scallion until just
  tender. Salt them lightly as they sauté. Add spices. Remove from
  heat and toss with flour and wine.
  
  Purée the eggs and cheese together in a blender. Add salt and pepper.
  
  Add egg-cheese purée to sautéed vegetables, along with the chopped,
  raw scallion. Mix well. Spread into crust.
  
  Sauté the sliced mushroom caps in a little butter--about 5 minutes.
  
  Spread the sour cream-yogurt mixture on top of the vegetable filling.
  Arrange the mushroom caps on top, gently. Dust with paprika.
  
  Bake for minutes, or until set, at 350°F.
  
  Let stand 10 minutes before serving.
  
  Recipe by Moosewood Cookbook
 
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