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Cooking With the Wood Sisters

Sally and Kathryn Wood bring their lifetimes of thinking about, preparing, and eating good food to Cooking with the Wood Sisters. They invite friends and family members onto their show to talk about and share favorite recipes.

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Sally Wood (above) lives in Stevens Point, Wisconsin. Kathryn Wood (right) lives in Bend, Oregon.

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Summer 2024


Adapted from The Ethnic Epicure (1973, Wauwatosa  Junior Women’s Club with the cooperation of the State Historical Society of Wisconsin)

Serves 8 – 10 as an appetizer or snack.




2 cups flour

1 tsp baking soda

½ tsp salt

¾ cup butter, cold and sliced into several pieces

1 medium egg or egg size of your choice, beaten

1 Tbsp cream

1 egg white, unbeaten



Sift the flour, baking soda and salt into a large bowl. Using a pastry blender, cut in the butter and work the mixture with your fingers until it is mealy. Blend in the beaten egg until the mixture is the consistency of pie dough. Add the cream if the dough is not sufficiently moist. Lightly pat the dough into the bottom and along the sides of a 9-inch round layer-cake pan, a 9-inch springform pan, or 8-10 muffin cups. Brush the egg white over the bottom of the crust to prevent the crust from being soggy. Set aside.


Preheat the oven to 375 degrees Fahrenheit.




2 cups peeled yellow or white onions, sliced or chopped

2 slices bacon, diced

2 Tbsps butter

¼ tsp salt

1 tsp caraway seeds

½ Tbsp flour, or corn or potato starch

½ cup heavy cream

2 medium eggs (or use eggs of your choice), beaten

optional: ½ cup grated cheese to sprinkle over top



Melt a sufficient amount of butter in a large saute pan. Cook the onions and bacon in melted butter until they are very soft over medium-high heat. Reduce the heat. Add the salt and caraway seeds. Blend in the flour. Then slowly blend in the cream mixing well; the mixture will thicken a bit. Remove from heat. Add a little of the onion mixture to the beaten eggs. Then combine the beaten egg mixture with the rest of the onion mixture. Spoon the mixture into the dough lined cake pan. Optional: Top with grated cheese.


Bake at 375 degrees Fahrenheit until the pastry is crisp and golden, and the filling is firm and a bit jiggly, about 30 to 35 minutes or 18-20 minutes for smaller tarts. Cut into 8 – 10 slices and serve hot with white wine.

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