| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Dairy, Eggs | Italian | 6 | Servings | |
INGREDIENTS
| 1 | lb | Sweet Italian sausage links; sliced |
| 1 1/2 | c | Chopped green pepper |
| 1 | lg | Onion; chopped |
| 1 | cn | (15 oz) navy beans; drained |
| 1 | cn | (15 oz) Mexican-style stewed tomatoes |
| 1 | cn | (6 oz) tomato paste |
| 1/4 | c | Dry white wine or water |
| 1 | ts | Sugar |
| 1/3 | c | Water |
| 1/3 | c | All-purpose flour |
| 1/3 | c | Yellow cornmeal |
| 1/3 | c | Grated Parmesan cheese |
| 1/4 | ts | Baking powder |
| 1 | Beaten egg | |
| 1/4 | c | Milk |
| 1 | tb | Cooking oil |
INSTRUCTIONS
There's something in me that just loves good, warm comfort food. And nothing screams comfort food like a heaping serving of pot pie. Here's one of my favorites that I clipped from Better Homes and Gardens. 1. In a skillet cook sausage, pepper, and onoin till sausage is no longer pink; drain. Add beans. tomatoes, tomato paste, wine sugar and 1/3 cup water. Bring to boiling. Reduce heat; keep warm. 2. Stir together flour, cornmeal, cheese, and baking powder. Add egg, milk and oil. Stir just until combined. 3. Transfer sausage mixture to a 12 x 7 and 1/2 x 2 inch baking dish. Drop cornmeal topping into mounds atop sausage mixture. Bake, uncovered, in a 400 degree oven for 12 to 15 minutes or until a tooth-pick inserted into topping comes out clean. Posted to TNT - Prodigy's Recipe Exchange Newsletter by Mandy Bell <[email protected]> on Aug 11, 1997
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