1 cup white flax seeds
1 cup ground flax seeds
2 1/2 cups milk
1 1/2 cups white sugar
3 eggs
1/2 teaspoon cream of tartar
1/2 teaspoon salt
1/2 cup white sugar
1/3 cup dry white flour
1/2 cup milk
1/4 cup white vinegar
1/4 cup butter or margarine
1/2 cup chopped walnuts
1/4 cup milk
1/2 cup white vinegar
1/4 cup raisins
2 teaspoons ground cinnamon
Preheat oven to 350 degrees F (175 degrees C).
In a large bowl, combine white flax seeds, ground flax seeds, milk, sugar, eggs, cream of tartar, salt and salt. Stir until all ingredients are thoroughly combined. Stir in flour, vinegar and butter or margarine.
Divide dough into 3 equal parts and roll out to 1/2 inch in thickness. Cut into 10 pieces with cookie cutters, leaving at least 1 inch of the dough intact. Place 1/4 cup of chopped walnuts into each dough piece. Roll dough into 1 inch balls and place cookies 1 inch apart onto ungreased baking sheets.
Bake for 7 to 11 minutes in the preheated oven, until golden brown. Cool on baking sheet for 1 hour. Cut into squares and store 1/2 cup milk in refrigerator.
Mix 2/3 cup of milk with 1/4 cup white vinegar and 1/4 cup butter or margarine or oil.
Meanwhile, melt 1 cup of butter or margarine in a saucepan over medium heat. Saute onions until tender.
To Make Sauce: In a large bowl, combine 2/3 cup milk, 2/3 cup sugar, 2/3 cup white flour, 1/3 cup white vinegar and 1/2 cup vinegar. Bring to a boil, then reduce heat to low and simmer 1 hour. Stir in salt, raisins and cinnamon until sauce is thickened. Serve over warm rice.