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Leon's Blog

Recipe: How to make onion pie

Recipe: How to make onion pie

Today, onions are generally thought of as a vegetable accompaniment to a main dish, as a relish or a seasoning. But the vegetable can stand alone as a main dish, and open up new frontiers of culinary exploration

by Leon Pantenburg

The basis for an excellent survival recipe is these onions. An onion pie can allow you to use up a surplus of onions while also

An onion pie can allow you to use up a surplus of onions while also using some of your storage foods.

The main dish was to be “Izzard County Onion Pie” my friend, Gordon A. Cotton announced as he cooked dinner. I prepared for another Southern assault

Check out this survival LED light for a keychain!

Check out this survival LED light for a keychain!

on my Yankee palate.  Gordon was director of the Old Court House Museum in Vicksburg, Ms., and has a well-deserved reputation for collecting unique Civil War artifacts, friends and recipes.

I had just moved to Mississippi, and was enjoying the new (to me) cuisine. I loved fried catfish and hushpuppies; biscuits and redeye gravy for breakfast and collard and turnip greens. To my surprise, I enjoyed butter beans and black-eyed peas, and couldn’t get enough of skillet cornbread. It took a lot longer for me to appreciate grits, and I never did like okra, even in gumbo.

But onion pie?

It’s something you gotta try, to appreciate. Onion pie, hot or cold, is one of my favorite southern dishes, and is a guaranteed conversation-starter. And talk about a healthy snack – the pie is delicious cold, just out of the refrigerator.

This is a great way to use up a surplus of onions from the garden, or if you happen to find a good deal at the local farmers market. This recipe can also be made with many of your storage foods.

Izzard County Onion Pie

2 c. sliced onions
4 green onions diced, including the tops
2 Tbs. butter
salt and pepper to taste
2 (9-inch) unbaked pie crusts (Of course, you can make your own!)
1 c. shredded sharp cheddar cheese (Can be substituted with dehydrated cheese)
1 egg beaten (Or the equivalent dehydrated eggs)
½ c. milk (Or equivalent dried milk solids)
¼ tsp paprika
2 tsp chopped parsley or 1 teaspoon dried parsley

Sauté onions in butter with salt and pepper to taste. Into pie crust, sprinkle alternate layers of cheese and sautéed onions, beginning and ending with cheese. Beat egg with milk, paprika and parsley. Pour over filling. Place second crust over top, sealing edges with fingers, then slash or puncture top crust in several places with fork or knife. Bake about 40 minutes at 375 degrees until crust is firm and light golden brown. Let cool, then cut into pie-shaped wedges. Serve hot or cold. – Gordon A. Cotton,  Vicksburg, Ms.

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Leon's Blog

Leon Pantenburg is a wilderness enthusiast, and doesn't claim to be a survival expert or expertise as a survivalist. As a newspaperman and journalist for three decades, covering search and rescue, sheriff's departments, floods, forest fires and other natural disasters and outdoor emergencies, Leon learned many people died unnecessarily or escaped miraculously from outdoor emergency situations when simple, common sense might have changed the outcome. Leon now teaches common sense techniques to the average person in order to avert potential disasters. His emphasis is on tried and tested, simple techniques of wilderness survival. Every technique, piece of equipment or skill recommended on this website has been thoroughly tested and researched. After graduating from Iowa State University, Leon completed a six-month, 2,552-mile solo Mississippi River canoe trip from the headwaters at Lake Itasca, Minn., to the Gulf of Mexico. His wilderness backpacking experience includes extended solos through Yellowstone’s backcountry; hiking the John Muir Trail in California, and numerous shorter trips along the Pacific Crest Trail. Other mountain backpacking trips include hikes through the Uintas in Utah; the Beartooths in Montana; the Sawtooths in Idaho; the Pryors, the Wind River Range, Tetons and Bighorns in Wyoming; Rocky Mountain National Park in Colorado, the Catskills in New York and Death Valley National Monument in southern California. Some of Leon's canoe trips include sojourns through the Okefenokee Swamp and National Wildlife Refuge in Georgia, the Big Black River swamp in Mississippi and the Boundary Waters canoe area in northern Minnesota and numerous small river trips in the Midwest and Pacific Northwest. Leon is also an avid fisherman and an elk, deer, upland game and waterfowl hunter. Since 1991, Leon has been an assistant scoutmaster with Boy Scout Troop 18 in Bend, and is a scoutmaster wilderness skills trainer for the Boy Scouts’ Fremont District. Leon earned a second degree black belt in Taekwondo, and competed in his last tournament (sparring and form) at age 49. He is an enthusiastic Bluegrass mandolin picker and fiddler and two-time finalist in the International Dutch Oven Society’s World Championships.

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