1/4 c. butter
2 lg. onions, thinly sliced
1 bunch green onions, sliced
1/4 lb. mushrooms, thinly sliced
1/2 tsp. dried rosemary leaves
2 c. unsifted all-purpose flour
2 tsp. baking powder
1/2 tsp. salt
1/4 c. shortening
1 c. milk
2 tbsp. chopped parsley
1/2 c. sour cream or plain yogurt
1 lg. egg yolk

Preheat oven to 425 degrees. Grease 13 x 9 x 2 inch pan. In large skillet, over medium high heat, melt butter. Add onions; saute 5 minutes. Add green onions, mushrooms, and rosemary; saute 5 minutes. Cool slightly. In medium bowl, combine flour, baking powder, and salt. With pastry blender or 2 knives, cut in shortening until mixture resembles coarse crumbs. Stir in milk and parsley. With floured hands, pat dough into prepared pan; spread onion mixture on top. In bowl, blend sour cream and egg yolk; spread over onion mixture. Bake 25 minutes until golden. Cut into 2 inch triangles. Makes 40 triangles. About 12 servings.