| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables, Dairy, Eggs, Grains |
Japanese |
Meat |
6 |
Servings |
INGREDIENTS
| 1 |
pk |
(12-oz) bulk turkey or pork sausage |
| 1 |
md |
Onion; chopped (about 1/2 cup) |
| 2 |
|
Cloves garlic; finely chopped |
| 1 |
tb |
Vegetable oil |
| 1 |
pk |
(10-oz) frozen chinese stir-fry vegetables (with seasoning packet); thawed and drained |
| 3/4 |
c |
Bisquick original baking mix |
| 1 1/2 |
c |
Milk |
| 1/4 |
ts |
Ground ginger |
| 1/8 |
ts |
Pepper |
| 3 |
|
Eggs |
| 1 |
tb |
Sesame seed; if desired |
INSTRUCTIONS
HEAT oven to 400 degrees. Grease pie plate, 10x1-1/2 inches. Cook sausage,
onion and garlic in oil in 10-inch skillet over medium heat, stirring
frequently, until sausage is brown; drain. Spread sausage mixture in pie
plate.
SPREAD vegetables (without seasoning packet) over sausage mixture. Beat
seasoning packet and remaining ingredients except sesame seed in blender on
high speed about 15 seconds, or with wire whisk or hand beater about 1
minute, until smooth. Pour over vegetables.
BAKE 30 minutes. Sprinkle with sesame seed. Bake 5 to 10 minutes longer or
until knife inserted in center comes out clean. Cool 5 minutes. 6
servings.
NOTE: Japanese stir-fry vegetables have no seasoning packet but can be
substituted for the Chinese stir-fry vegetables. Spread vegetables over
sausage mixture as directed.
From <Betty Crocker: Bisquick Classics and New Favorites>. Downloaded from
Glen's MM Recipe Archive, http://www.erols.com/hosey.
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