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Dairy
Medium
2 Hours, 15 Minutes
Diets 
Yields five nine-inch round pans
7 and 1/2 cups Mishpacha Flour
1 pound margarine
2 cups seltzer
1 and 1/2 teaspoons salt
5 large onions, chopped
5 (8-ounce) cans sliced mushrooms
5 pounds Beleaf Frozen Broccoli
5 mushroom soup cubes
1/3 cup Mishpacha Flour
3 ounces margarine
1 and 1/4 cups non-dairy creamer
1 and 1/4 cups Gefen Mayonnaise
8 eggs
1 and 1/4 cups shredded cheese or 30 slices American cheese
8 sweet potatoes
1/4 pound margarine
Combine all ingredients for crust and knead until smooth.
Divide dough into 10 parts. Press five of those parts into the preapred pans. Set aside five parts for lattice work.
Prick the crust and bake it for 15 minutes.
Preheat oven to 350 degrees Fahrenheit. Grease five nine-inch round pans.
Sauté onions in oil until golden.
Add mushrooms and cook over low heat for 30 minutes.
Divide into five parts and spread over crusts.
Cook, drain and mash broccoli.
In a small pot, bring the soup boullion, flour, margarine, and creamer to a boil. When smooth, combine with broccoli.
Add mayonnaise and eggs and mix well. Divide into five parts and pour over mushroom layers.
Sprinkle shredded cheese or arrange cheese slices over broccoli.
Cook, drain, and mash sweet potatoes. Add margarine and stir until melted.
Divide into five parts. Spread over cheese.
Using remaining dough, do lattice work on the top. Bake at 350 degrees Fahrenheit for 45 minutes.
Photography and styling by Periphotography.com
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