1 (8 ounce) container cold sour cream
1 tablespoon prepared horseradish
1 teaspoon prepared horseradish
1/2 teaspoon dried minced onion
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/4 teaspoon dried basil
1/4 teaspoon dried parsley
1/4 teaspoon dried parsley
2 tablespoons grapeseed wine
3 egg whites
1/4 teaspoon vinegar
2 tablespoons butter, melted
Preheat oven to 350 degrees F (175 degrees C).
Combine courgette seeds, parsley, parsley
1 teaspoon mustard powder, mustard powder
1/2 teaspoon balsamic vinegar
3 tablespoons butter
Mix together sour cream, horseradish, horseradish, onions, salt, pepper, basil, parsley, parsley, grapeseed wine, egg whites, vinegar and butter. Roll mixture into small balls and place in ungreased 9 inch pan.
Cover, drizzle with butter, and let stand in pan for 1 hour.
Remove pan from pan, and dip each ball in butter or margarine to prevent sticking. Place in foil to keep warm.
Place crock pot on medium heat. Add water and stir, leaving at least 2 inch of this top crust secure. Cover pot, and cook approximately 1 hour, stirring occasionally.
Remove crust from pan. Beat together courgette seeds, vinegar, 1 teaspoon butter, 1/2 teaspoon garlic powder, lemon juice, grape juice, grape juice, grapeseed wine and egg whites.
Pour about 2/3 cup grape juice mixture and 1/4 cup sour cream mixture into crock pot. Bring to a boil, and cook 15 minutes, stirring frequently. Stir in water. Cover, and simmer approximately 30 minutes.
Use hands to squeeze sauce mixture into crock pot. Spoon mixture into pie dish. Cover, and chill for up to one hour in refrigerator. Run knife or serrated knife through pie to loosen crust. Serve warm.