Olive Onion Bread

Yield: 1 8 x 8 inch square pan

2 cups biscuit mix
2 Tablespoons chopped parsley
2/3 cup cold water
2 cups thinly sliced onions
2 Tablespoons butter
Salt and pepper
1/2 cup sour cream
1 egg, beaten
1 teaspoon dill weed
3/4 cups pitted ripe olives, sliced

Mix together biscuit mix, parsley and water; spread in greased 8x8 inch
pan. Saute onions in butter until golden; season. Combine sour cream,
onions, egg, dill weed and olives. Spoon over bread.

Bake at 450 degrees for 20 minutes. Cut into squares.

Source: Unknown


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