| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Eggs | 8 | Servings | |
INGREDIENTS
| 1 | (9-5/8 inch) pastry shell | |
| 1 | lb | Hot ground sausage |
| 1 | cn | (4-oz) chopped mushrooms; drained |
| 1 | tb | Butter |
| 1/2 | c | Chopped onion |
| 1/4 | c | Chopped bell pepper |
| 1 | ts | Minced fresh parsley |
| 1/2 | ts | Dried basil |
| 1 | ds | Garlic powder |
| 1/2 | c | Mayonnaise |
| 1/2 | c | Milk |
| 2 | Eggs | |
| 1 | tb | Cornstarch |
| 1 1/2 | c | Grated Cheddar cheese |
INSTRUCTIONS
Bake pastry shell at 425° for 10 minutes. Cook sausage until done in a skillet. Drain well. Melt 1 Tablespoon butter in a skillet and saut. onions and bell pepper. In a large bowl, stir cooked sausage, mushrooms, onions and bell peppers, parsley, basil and garlic powder. In a separate bowl blend mayonnaise, milk, eggs and cornstarch until smooth. Stir sausage mixture, egg mixture and cheese together. Pour into baked pastry shell. Bake at 325° for 50 minutes. Yield: 8 servings. ROSIE RATLEY (MRS. RICHARD H.) From <Traditions: A Taste of the Good Life>, by the Little Rock (AR) Junior League. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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