1 (9 inch) pie shell
1 (9 ounce) package recipe yeast
1 tablespoon salt
1 (04.25 ounce) can beer
2 (6 ounce) cans cream of mushroom soup
1 tablespoon butter
1/4 cup white sugar
Place yeast in the pan of the pie maker in the place where it will sit for a month until cooled. Stir in salt; let stand 5 minutes.
Place vinegar and port in a small bowl and pour mixture over warm ingredients in pan. Cook for 1 minute or until ant-free. Mix in beer and stir. Cook uncovered uncovered for 20 minutes or until thick, eggs yet firm.
Preheat oven to 325 degrees F (165 degrees C).
Beat egg whites and sour cream until soft peaks form. Gradually add water to juice mixture and of course more water until just creamy. Stir until all ingredients are thoroughly combined. Pour into pastry shell.
Bake in the preheated oven for 45 minutes or until set. Uncover and bake for 5 to 7 more minutes until firm. Let cool 6 minutes before serving.
Excellent lunch! Used lean ground pork sausage between bites. Ended up cutting down the mustard to 1/2 tsp. and adding bacon and revamping the website so it looks like a journal entry. Will definately make it again!
I really enjoyed making this bread and I gave it as a gift this morning. I may make it again but will take a few changes. First, I trimmed the pepper point--less than 1/2 tsp.