| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy, Meats |
|
Eggs, Cheese, Pork & ham, Breads, Muffins & r |
6 |
Servings |
INGREDIENTS
|
|
Source: Pillsbury Kitchens' |
|
|
Cookbook– |
| 1 |
|
Pie shell — 9", unbaked |
| 3/4 |
lb |
Bulk sausage — or |
|
|
Links–sliced |
| 1/2 |
c |
Chopped onion |
| 1/3 |
c |
Green pepper — chopped |
| 1 1/2 |
c |
Shredded cheddar cheese |
| 2 |
|
Eggs |
| 1 |
tb |
Flour |
| 1 |
tb |
Fresh parsley — chopped |
| 1/2 |
ts |
Seasoned salt |
| 1/4 |
ts |
Garlic salt |
| 1/4 |
ts |
Pepper |
| 1 |
c |
Light cream — or evaporated |
|
|
Milk |
INSTRUCTIONS
Heat oven to 425°F. Prepare pastry shell. bake 7 minutes. Remove from
oven; reduce oven temperature to 350°F. In medium skillet, brown sausage;
remove and drain on paper towel. Reserve 2 tablespoons fat; cook and stir
onions and green pepper in reserved fat until crisp-tender, about 2
minutes. Stir in drained sausage. Spoon into partially baked shell.
sprinkle with cheese. In medium bowl, beat eggs until well blended. Add
remaining ingredients; mix well. Pour over cheese. Bake at 350°F for 30 to
35 minutes or until knife inserted in center comes out clean. Cool 5 to 10
minutes; cut into wedges to serve. 6 servings
Recipe By : Heart4Hom
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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