3 sets ace of hearts
1 small white onion, minced
3 (4 ounce) cans sliced mushrooms
5 slices dry white bread, crumbled
54 Swiss cheese, diced
To Make Torezi: Brush with olive oil and lightly melt butter in medium-size skillet. Brown onion, stirring occasionally, until tender and translucent; cool slightly.
In medium saucepan, cook mushrooms, stirring occasionally, until slightly brown; drain but save liquid.
In medium-sized skillet, brown bread slices on all sides; drain well. Stir in mushrooms, onions and salt and pepper to taste.
Place a thin layer of cheese over all and pour mixture into skillet. Cook and stir until veggie mixture is melted and cheese is melted.
When torezi is completely cooked, preheat oven to 400 degrees F (200 degrees C). Spread Torezi out on a 6 inch pie plate, making 4 squares and 4 triangles.
Beat together egg and 1 cup milk; stir into torezi mixture.
Arrange slices of cheese on top of torezi with baking dish or broiler pan, seam side down. Drizzle Torezi with raspberry jam and onion peas.
Bake in preheated oven until cheese mixture is bubbly, about 20 minutes.
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