Name: Italian Sausage Pie
Ingredients: 1 Pie shell; 3/4 lb Sweet sausage; 1/2 c Onions; 3 Eggs, beaten; 1/2 c Milk or cream; 1 c Shredded mozzarella; Salt and Pepper

Let no one apologize for the powerful emphasis Christianity lays upon the doctrine of the world to come. Right there lies its immense superiority to everything else within the whole sphere of human thought or experience. When Christ arose from death and ascended into heaven He established forever three important facts; namely, that this world has been condemned to ultimate dissolution, that the human spirit persists beyond the grave and that there is indeed a world to come... The church is constantly being tempted to accept this world as her home, and sometimes she has listened to the blandishments of those who would woo her away and use her for their own ends. But if she is wise she will consider that she stands in the valley between the mountain peaks of eternity past and eternity to come. The past is gone forever and the present is passing as swift as the shadow on the sundial of Ahaz. Even if the earth should continue a million years, not one of us could stay to enjoy it. We do well to think of the long tomorrow.

A.W. Tozer

CATEGORY	CUISINE	TAG	YIELD
Eggs, Dairy	Italian	Sausage, Eggs, Cheese	8	Servings

INGREDIENTS

1		Pie shell
3/4	lb	Sweet sausage
1/2	c	Onions
3		Eggs, beaten
1/2	c	Milk or cream
1	c	Shredded mozzarella
		Salt and Pepper

INSTRUCTIONS

Preheat oven to 350 degrees.
Place pie shell in pie pan; place in oven during pre-heating time for 5 to
10 minutes in order to firm the bottom some. Don't overcook!
Remove the casing from the sausage and crumble. Saute sausage and onions;
drain; spoon into prepared pie pan.
Blend eggs, milk, cheese, salt and pepper to taste; pour over sausage
mixture in pie pan.
Bake in 350 degree oven for 35 minutes or until custard sets and knife
inserted in center comes out clean.
Allow to cool slightly. Cut into 8 wedges and serve.
From: Preserving Our Italian Heritage, A Cookbook by the Sons of Italy
Florida Foudation.
Posted to MM-Recipes Digest  by Paula <demoness@bellatlantic.net> on Aug
22, 1998

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