Name: Cornmeal-Topped Sausage Pie
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

Elders “[lord] it over those allotted to [their] charge” (1 Pet. 5:3) when they think the church is there to serve them, place demands on the church that are unprofitable, desire personal fame and glory from the ministry, add or subtract from Scripture making their word more important, dominate others through power and intimidation, sinfully use the church, have a haughty demand for compliance or drive the church versus leading the church.

Randy Smith

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 <mbell@cdsnet.net> on Aug 11, 1997

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“Better to face the truth now, than after death”